Sheet Pan Moroccan-Spiced Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Chicken with Roasted Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Moroccan-Spiced Chicken with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Chicken with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Moroccan-Spiced Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Moroccan-Spiced Chicken with Roasted Vegetables?

Mediterranean meal prep like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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