Sheet Pan Moroccan Chicken and Potatoes
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!
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