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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 Moroccan Chicken and Potatoes

Author: Brandy O'Neill - Nutmeg Nanny
This sheet pan Moroccan chicken and potatoes are 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!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings

Equipment

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 430kcal | Carbohydrates: 48g | Protein: 14g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 42mg | Sodium: 641mg | Fiber: 5g | Sugar: 17g
Course Main Course
Keyword chicken and potatoes, chicken recipe, chicken thigh recipes, moroccan recipes, moroccan spices, sheep pan recipe, sheet pan dinner, sheet pan meal
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