An absolutely delicious sheet pan chicken dinner, this Sheet Pan Moroccan Chicken is loaded with veggies and is so good for you! The skin-on chicken thighs and veggies are all coated in a Moroccan-inspired seasoning and then baked to perfection and served with a creamy and vibrant green tahini yoghurt dressing.
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The weekdays are always so busy at our house so when it comes to dinner time, the less fuss the better. I love leaning on a one-pan dinner for reducing prep-time and dishes (because who has time for dishes?). For some more one-pan dinner inspiration, I know you’ll like my Chicken Sausage and White Bean Stew, One Pot Vegan Chilli or my Chicken Minestrone Soup.
What’s to Love About This Recipe?
- easy to prep ahead – if you have a bit of spare time in the morning, you can get chopping and prep the different components of the dinner including chopping the veggies, preparing the marinade and making the dressing. Then all you have to do at dinner time is throw it all together and bake it!
- veggie loaded – this sheet pan dinner is loaded with healthy veggies making it fibre rich.
- healthy – as well as fibre, this healthy dinner recipe has healthy fats, protein and loads of vitamins and minerals.
- allergy friendly – this recipe is gluten free and egg free and can easily be made nut free and dairy free (see ingredient notes for how).
Ingredient Notes & Substitutions
Below is a list of all of the simple ingredients that you will need to make this quick and healthy Sheet Pan Moroccan Chicken recipe including ingredient notes and possible substitutions. For the ingredient quantities please see the recipe card at the bottom of this post.
- skin on bone-in chicken thigh – using skin on chicken thighs tossed in marinade roasts so beautifully and results in deliciously crispy and golden chicken pieces. For a more budget friendly option, you could use skin on chicken drumsticks. Chicken breast wouldn’t be optimal as they can get quite dry.
- Moroccan spice blend – I’ve used a range of spices to get that delicious Moroccan flavour. You will need ground cumin, ground ginger, onion powder, garlic powder, sweet paprika, ground coriander and ground cinnamon.
- salt & pepper – I always recommend using sea salt as it is much better for you than table salt.
- coconut sugar – just a little coconut sugar really helps to bring out the flavours and helps with the chicken becoming extra crispy. You can swap this for brown sugar or rapadura sugar if required.
- zucchini
- sweet potato – feel free to substitute for other vegetables like carrots, pumpkin or butternut squash.
- cauliflower – the cauliflower roasts to crispy perfection and is the perfect vehicle for the Moroccan spices.
- Medjool dates – you can swap the medjool dates for Turkish apricots if you prefer.
- pistachios – pistachios go so nicely with this recipe but can also be swapped for another nut like almonds or pecans.
Green Tahini Yoghurt Dressing
This easy sheet pan dish is filled with some grounded and hearty flavours, which are broken up beautifully by the fresh and vibrant dressing. To make this dressing you will need:
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- hulled tahini
- yoghurt – Greek yoghurt is perfect but if you are wanting to make this dairy free then use unsweetened natural coconut yoghurt.
- lemon juice
- extra virgin olive oil – you can easily swap the olive oil for flaxseed oil.
- sea salt flakes
- fresh flat leaf parsley – also known as continental parsley. You could use other fresh herbs like coriander, however I prefer parsley.
Optional Garnishes
Honestly this dish has so much flavour exactly as it is but if you want to add any more then you could try adding some of the following garnishes:
- crumbled feta
- fresh coriander or parsley
- quick pickled red onions (pictured)
How to Make Sheet Pan Moroccan Chicken
- Marinate the chicken & veggies: First, add all of the spices, sugar and olive oil into a large bowl and whisk to combine. To the bowl add the chicken and veggies and toss to coat everything evenly in the marinade.
- Bake: Tip the chicken and veggies out onto a parchment paper lined baking sheet (sheet pan) and spread out evenly, making sure that the chicken is skin side up. Place into a preheated oven and bake for 30-35 minutes. I like to test the chicken with a thermometer to make sure that it has reached an internal temperate of at least 74°C or 165 F.
- Make the sauce: While the chicken and veggies are roasting, make the sauce by adding all of the ingredients into a bullet blender or high-powered blender. Pulse until you achieve a vibrant green and creamy sauce.
- Serve: Take the tray out of the oven and top with chopped pistachios, chopped Medjool dates and then drizzle with sauce. Serve hot.
Storage
Store leftovers in a glass airtight container in the fridge for up to 3 days. You may wish to reheat before eating. If there is leftover dressing, store in a seperate glass airtight container or jar. If meal prepping, divide between four airtight containers, top with dressing and store in the fridge for up to 3 days.
Moroccan Sheet Pan Chicken
Equipment
- 1 Large sheet pan
- Sharp knife
- Chopping Board
- Whisk
Ingredients
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon sweet paprika
- ¼ teaspoon ground coriander
- Pinch ground cinnamon
- Pinch ground ginger
- ¼ teaspoon cracked black pepper
- ½ teaspoon finely ground sea salt
- 2 teaspoons coconut sugar
- 2 tablespoons extra virgin olive oil
- 1 kg chicken thigh, skin on, bone in
- 1 large zucchini, diced
- 1 large sweet potato, peeled and cut into 2cm cubes
- ½ head cauliflower, cut into small florets
Yoghurt sauce
- 1/4 cup yoghurt
- 2 teaspoons tahini
- 25 ml lemon juice
- 1 tbsp olive oil
- 1/4 tsp sea salt flakes
- 1 tsp honey
- 1/4 cup flat leaf parsley, loosely packed
To serve
- 1/3 cup pistachios, roughly chopped
- 4 Medjool dates, seed removed and chopped
Instructions
- Preheat the oven to 180°C fan forced. Line a baking sheet with parchment paper and set aside.
- Add the onion powder, garlic powder, ground cumin, sweet paprika, ground coriander, cinnamon, ginger, pepper and sea salt to a large bowl along with the olive oil and whisk to combine.
- To the bowl add the chicken thighs, diced zucchini, diced sweet potato and cauliflower florets and toss to coat in the seasoning.
- Tip the chicken and vegetables out onto the baking sheet and spread out evenly, making sure the chicken thigh is skin facing up. Place into the oven to bake for 30-35 minutes or when the internal temperature of the thickest part of the chicken reaches 74°C.
- Meanwhile, make the green tahini yoghurt sauce. Add the yoghurt, tahini, lemon juice, olive oil, salt, honey and parsley to a blender and blend on high until smooth and creamy.
- Once the chicken and vegetables are baked, remove from the oven. Serve topped with pistachios, dates and the yoghurt sauce.
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