Spiced Moroccan Chicken with Roasted Carrots and Chickpeas

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

Oven-roasted chicken thighs seasoned with warm Moroccan spices, served alongside tender roasted carrots and crispy chickpeas for a nutrient-rich, Whole30-friendly meal. This african-inspired whole30 (whole30, gluten-free) ready in about 55 minutes pairs bone-in skin-on chicken thighs, canned chickpeas, drained and rinsed, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil with 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/2 tsp turmeric powder, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper; whisk until evenly mixed.
  2. Step 2: Add 1.5 lbs bone-in skin-on chicken thighs, 4 medium sliced carrots, and 1 cup drained chickpeas to the bowl; toss thoroughly to coat everything with the spice mixture.
  3. Step 3: Arrange the chicken, carrots, and chickpeas in a single layer on a large rimmed baking sheet skin side up, spacing evenly.
  4. Step 4: Roast in the oven for 35-40 minutes until the chicken skin is crispy and internal temperature reaches 165°F, and the carrots are tender.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the dish.
  6. Step 6: Serve with lemon wedges for squeezing over the top to brighten the flavors.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Moroccan Chicken with Roasted Carrots and Chickpeas 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 Spiced Moroccan Chicken with Roasted Carrots and Chickpeas?

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 olive oil from drying out.

Can I substitute ingredients in Spiced Moroccan Chicken with Roasted Carrots and Chickpeas?

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 Spiced Moroccan Chicken with Roasted Carrots and Chickpeas 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.

Is Spiced Moroccan Chicken with Roasted Carrots and Chickpeas whole30?

Yes — this recipe is tagged whole30, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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