Juicy roasted chicken, carrots, and onions tossed with spices, feta, dates, and olives all topped with a simple hummus drizzle: this Sheet Pan Moroccan Chicken and Vegetables is the best, quick dinner!
Jump to RecipeSheet pan dinners are truly a life savor sometimes. Whether you’re in a big rush, or you really just need something simple and homemade, there’s nothing easier than roasting everything up on a sheet pan. Well, there’s nothing better than a sheet pan dinner that’s still delicious. And, let me tell you, this Sheet Pan Moroccan Chicken and Vegetables is truly my secret weapon. With all the creamy, crunchy, chewy textures tossed onto some healthy spiced chicken and veggies, this dish is a game changer. You have to try it!!
the breakdown…
The name of the game with this Sheet Pan Moroccan Chicken and Vegetables is simplicity. So, ~the breakdown~ for this recipe really isn’t all that complicated. Really, you’ve got to start off by tossing your chicken breasts and vegetables with a delicious Moroccan spice blend to get everything marinating.
I like to use chicken breasts for this recipe because, honestly, that’s what I usually have on hand. I love buying organic chicken breasts from the farmers market, and this recipe is one of my go-to recipes to make with the chicken I have on hand. That being said, this recipe would be equally as delicious with chicken thighs or legs — I would just up the cooking time a bit and keep an eye on everything.
time to marinate!!
With those chicken breasts, you’ve got to also marinate the veggies. While marinating your veggies with your meat isn’t always traditional, I find that it’s the best way to get an equal amount of flavor into those veggies as in the chicken in this recipe. I like to use a yellow onion, carrots, and cauliflower in this Sheet Pan Moroccan Chicken and Vegetables. None of these veggies are crazy overpowering, yet they’re warm and coziness pairs nicely with the spices. Really, though, you can use whatever vegetables you would like. Brussels sprouts, asparagus, and broccoli would also be delicious. You could even add roasted potatoes or sweet potatoes, although you may need to start roasting those a bit before your chicken.
After a quick marinade, it’s time to spread out those chicken and veggies over some lemons on a sheet pan and head to the oven. I love using a bed of lemons below chicken… it truly brings so much life to any poultry and allows for a good crisp on those veggies. Oh, and with such a high temperature in the oven, your veggies should crisp up nicely by the time your chicken is done.
the roasting…
Your chicken should take anywhere from 28-35 minutes to bake through. Although this may seem like a weird number, I’ve found that this is really the true range for chicken breasts at 425. Some smaller chickens will be closer to 25 minutes, and some larger breasts will be closer to 38. Really, just use your best judgment and don’t worry about checking your chicken as you go. If you have a meat thermometer, your chicken should read 165 degrees.
After everything’s all roasted up, it’s time to add the fun stuff!! Top your sheet pans with tons of herbs for a nice fresh flavor. I love using a combination of parsley, cilantro, and mint… but you could easily just pick your favorite of the three and go with that. Chives would also be delicious for a more neutral option!
Next up, toss on all that good feta. Feta is the best with Moroccan food… and a definite must in this recipe. I love using a block of feta that you buy in the brine instead of the pre-crumbled because I find that it has much more flavor. Go with what you love, though!
all the good textures!!
After that, you’ve got to add some pine nuts for crunch, dates for a nice chew and sweetness, and some Castelvetrano olives. This is totally the area of this dish where you can get versatile. Maybe sub almonds or peanuts for the pine nuts, or maybe go with raisins, figs, or apricots instead of dates. You could even switch up the olives, or leave them out entirely. The possibilities are truly endless with a simple weeknight meal like this.
But, as much as you mix things up, definitely don’t forget that good hummus drizzle! Even though this chicken is incredibly juicy, I always love to add a little sauce to the mix. In this Sheet Pan Moroccan Chicken and Vegetables, I call for an easy combo of your fav hummus, some red wine vinegar, and some water. Really, I think to think of this as the ultimate cheater dressing. So, it’s nothing crazy, but it still adds a nice hint of flavor and moisture into the mix. Simply pick your flavor hummus and go to town!! If you aren’t crazy about hummus (first of all, you’re crazy!), you could easily substitute it for tahini or baba ganoush. Still, I wouldn’t skip this step… it’s delicious!
how to serve it up…
In the end, this Sheet Pan Moroccan Chicken and Vegetables is one of the best easy dinners. I love to serve it up over a bed of couscous and with a few toasted pitas. Naan is also a delicious serving suggestion. Maybe as a wrap or pita sandwich? In terms of grain options, brown rice, pearl couscous, quinoa, and farro would all be good choices. Plus, it makes for wonderful leftovers or meal prep, so you could easily switch up the preparation throughout the week! Really, you can’t go wrong with this one. There are so many directions you could go!
However you serve this Sheet Pan Moroccan Chicken and Vegetables, I hope you love it as much as I do! Let me know if you make it in the comments below:))))
Sheet Pan Moroccan Chicken and Vegetables
Course: Main Course, Dinner, LunchCuisine: MoroccanDifficulty: Easy6
servings15
minutes25
minutes2
hours40
minutesJuicy roasted chicken, carrots, and onions tossed with spices, feta, dates, and olives: this Sheet Pan Moroccan Chicken and Vegetables is the best, quick dinner!
Ingredients
2 tbsp sumac
2 tsp cumin
2 tsp paprika
1 tsp turmeric
1 tsp cinnamon
1 tsp dried oregano
1 ½ tsp salt
Freshly ground pepper
1 ½ lb boneless skinless chicken breasts*
1 yellow onion, roughly chopped and pulled apart
1 head cauliflower, cut into florets
4 large carrots, peeled and thinly sliced on an angle
1 lemon, juiced
⅓ cup white wine
⅓ cup olive oil
2 lemons, thinly sliced
½ cup fresh herbs, such as cilantro, parsley, and/or mint, chopped
¼ cup pine nuts, toasted
8 oz feta cheese, cubed or crumbled
½ cup dates, roughly chopped
¾ cup Castelvetrano olives, halved (optional)
½ cup hummus (store bought or homemade)
2 tbsp red wine vinegar
Couscous, pita bread, and/or naan, to serve
Instructions
- In a small bowl, whisk the sumac, cumin, paprika, turmeric, cinnamon, oregano, salt, and pepper.
- In a large bowl, toss the olive oil, lemon juice, white wine, chicken, onions, cauliflower, and carrots with the spice mixture. You may need to do this in two bowls depending on the size of your bowl. Cover your bowl with cling wrap and allow the chicken and veggies to marinate in the fridge for at least 2 hours, or up to overnight.
- Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper. Line the lemon slices around the bottom of each baking sheet.
- Spread the vegetables and chicken out over the lemon slices. Transfer the baking sheets to the oven and bake for 28-35 minutes, tossing everything half way through (it’s okay if the lemons do not stay on the bottom).
- In a small bowl, whisk your hummus with your red wine vinegar and 2 tbsp of water.
- On the sheet pans, toss the chicken with the fresh herbs, pine nuts, feta, dates, and olives. Serve over couscous and/or a bread of choice, then drizzle with some of the prepared hummus dressing. Enjoy!
Notes
- This recipe would be equally as delicious with chicken thighs or legs — I would just up the cooking time a bit and keep an eye on everything in the oven.