This sheet pan Moroccan chicken and potatoes is flavored with lots of Moroccan spices, dried apricots, golden raisins and a sprinkling of cilantro and pistachios. This dish is super simple to make and only requires 1 sheet pan and 45-50 minutes of roasting!
Sheet pan meals are ALL THE RAGE right now!
I like to think they are popular JUST because you only have 1 pan to clean vs 5948302 pans to clean when I cook.
Yeah, I am not an efficient cook.
I try to keep the use of pans/bowls/utensils to a minimum BUT I never quite reach my goal. I’m sooooooo guilty of using about 40 bazillion spatulas and spoons while I cook.
I don’t even know why Art asks why I have an entire crock full of silicone spatulas.
YOU KNOW WHY! WHY ARE YOU ASKING?!
I have an unhealthy relationship with my spatulas. I love them and they love me.
Ok, that’s weird.
My spatulas don’t love me back. But I do love them. A good spatula can be hard to find!
Besides my spatulas, I also REALLY love chicken thighs.
They are so crazy delicious and work so well in this sheet pan meal.
The best part (in my opinion) is the low cleanup you’ll be greeted with after this meal cooks.
Seriously, the only thing I dirtied was my sheet pan (obviously), liquid measuring cup, and 1 spatula.
I’m fairly certain this is a record low cleanup for me.
I also LOVE how flavorful this meal tastes without being fussy or complicated.
It uses simple spices that are easy to find or might already be hanging out in your pantry.
The addition of dried apricots and golden raisins bring a little bit of sweetness that I personally think makes this dish.
And don’t skimp on the cilantro and pistachio topping. That little burst of bright cilantro and crunchy pistachios is the way this sheet pan Moroccan chicken and potatoes need to be finished.
You can play around with the spice amount to suit your personal preferences or if you have some ras el hanout on hand you could easily substitute that in!
Love this sheet pan Moroccan chicken and potatoes?
Why not try a few of my other tasty chicken recipes!
- Cilantro Lime Chicken Thighs
- Maple Ginger Chicken Thighs
- Citrus Herb Roasted Chicken Thighs
- Crispy Pan Roasted Chicken Thighs
- Chicken Cannellini Bean Skillet
- Sheet Pan Chicken and Potato Dinner
- Chimichurri Crispy Chicken
- 6 small bone-in skin-on chicken thighs
- 1 pound small red potatoes, halved
- 1 large red onion, peeled, trimmed and quartered
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1-1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 1/3 cup quartered dried apricots
- 1/3 cup golden raisins
- 1/4 cup chopped pistachios
- 1/4 cup minced cilantro
- Preheat oven to 400 degrees and get out a large rimmed sheet pan.
- Place the chicken, potatoes, and red onion on the baking sheet. I like to break apart my onion quarters so there are onion pieces all over the sheet pan.
- Whisk together the olive oil, garlic, lemon juice, and all of the spices.
- Drizzle the spice mixture over the meat, potatoes, and vegetables.
- Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
- Place the pan in the center of the oven and roast for approximately 40 minutes.
- At this point take the pan out of the oven and sprinkle the dried apricots and raisins over the potatoes and red onions.
- Toss to combine.
- Add back to the oven and bake 5-10 minutes longer or until the chicken is golden brown and cooked through.
- The potatoes should be tender and slightly crisp.
- Remove from the oven and sprinkle with pistachios and cilantro.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 430Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 42mgSodium: 641mgCarbohydrates: 48gFiber: 5gSugar: 17gProtein: 14g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.