Sheet Pan Moroccan-Spiced Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Juicy chicken thighs seasoned with Moroccan spices roasted on a sheet pan alongside a medley of colorful vegetables for an effortless dinner. This Mediterranean-inspired meal-prep recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 1 large, sliced into strips red bell pepper
• 2 medium, cut into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 4 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper to create the spice marinade.
2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss to coat evenly with the spice mixture.
3. Step 3: Place chicken thighs on a large rimmed baking sheet. Toss 3 peeled and cut carrots, 1 sliced red bell pepper, 2 cut zucchinis, and 1 cut red onion in any remaining marinade and spread around the chicken on the sheet.
4. Step 4: Roast for 35-40 minutes until chicken skin is crisp and internal temperature reaches 165°F, and vegetables are tender and caramelized.
5. Step 5: Remove from oven and garnish with 1/4 cup chopped fresh cilantro. Serve with lemon wedges for squeezing over the top.