Recipe By France C
Published Apr 16th
Moroccan Chicken Thigh Sheet Pan Dinner
Prep 30m Cook 30m Additional 50m Ready In 1h 50m
Servings 4 servings Calories 647.6

This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you’d like to make your own, there are many recipes available online.

Recipe Ingredients

  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1 ½ teaspoons ras el hanout
  • ½ teaspoon salt
  • 4 (6 ounce) bone-in chicken thighs with skin
  • 1 medium sweet potato, peeled and cut into 1-inch chunks
  • 1 medium zucchini, cut into 1-inch chunks
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (14 ounce) can quartered artichoke hearts, drained
  • 1 teaspoon ras el hanout
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • ¼ cup pomegranate seeds
  • ¼ cup chopped fresh parsley
  • 2 tablespoons shelled pistachios, coarsely chopped

Cooking Directions

  1. 1 Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
  4. 4 Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
  5. 5 Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
  6. 6 Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Nutrition Facts

  • Calories 647.6
  • Carbohydrate 52.6 g
  • Cholesterol 105.8 mg
  • Fat 35.4 g
  • Fiber 10.1 g
  • Protein 33.2 g
  • Saturated Fat 7.3 g
  • Sodium 1539.9 mg
  • Sugar 5.4 g

Chef's Notes

To make cleanup easier, line the sheet pan with aluminum foil; Place pistachios into a small resealable storage bag and crush with a rolling pin or meat tenderizer; The sweet potato used for this recipe weighed about 14 ounces.


  1. My picky child and foodie husband both love this dish!!! We have it several times a month, and it never gets old. Serve with couscous or flatbread for a full meal.
  2. Easy and excellent! Added chicken and apple sausage as well. Made couscous and served in a bowl mixed together.
  3. So good. I forgot to get the pistachios and pomegranate seeds but still yum!!!! My husband said it was a keeper which literally never happens. Very easy. I bought the spice on Amazon.
  4. I made this without the artichoke and pomegranate seeds and it was delicious!
  5. Nice flavor...the veggies weren't too exciting.
  6. This was so easy. Very flavorful. Did not make any changes. Will definitely do again. Maybe with boneless thighs next time.
  7. My family loved it! This will be a recurring meal at our house now.