Brighten any weeknight with this flavorful and easy Moroccan Spiced Sheet Pan Chicken Dinner. It brings the same warm spices as my Moroccan Chicken and Rice but comes together much faster.

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Sheet pan chicken dinners are a quick, fuss-free way to serve a complete meal. This Spiced Moroccan Sheet Pan Dinner is perfect for a busy evening: bone-in chicken thighs roasted alongside potatoes, carrots and green olives, all coated in a fragrant Moroccan spice blend.

Assembly is quick and the oven does the rest — about an hour from start to finish. It’s an excellent option for an easy, satisfying chicken dinner any night of the week.

Ingredients

• Chicken – Skinless, bone-in chicken thighs are used here for juiciness and flavor.
• Vegetables – Large baking potatoes and carrots work well; cut them into similar-sized pieces for even roasting.
• Olives – Small pitted green olives add a briny contrast. Use any pitted olive you like.
• Moroccan spice blend – A mixture of olive oil, honey, minced garlic, cumin, turmeric, cinnamon, salt and black pepper. These spices create a warm, balanced coating for the chicken and veg.
• Garnish – Fresh chopped parsley for brightness (about 2 tablespoons, optional).

REMEMBER: The full recipe and instructions are in the recipe card at the end of the post.

Instructions

1. Preheat oven – Heat the oven to 390°F (200°C).
2. Make the Moroccan spice blend – In a small bowl combine olive oil, honey, minced garlic, cumin, turmeric, cinnamon, salt and black pepper. Stir to combine and set aside.
3. Arrange chicken and vegetables – Place chicken thighs on a large rimmed baking sheet with space between each piece. Scatter potatoes, carrots and olives around the chicken.
4. Coat with spice blend – Pour the oil-spice mixture over the chicken and vegetables and mix or rub so everything is evenly coated.
5. Cook – Roast in the oven for about 55 minutes, or until the chicken is cooked through. Halfway through cooking, remove the pan and spoon any pan juices over the chicken and vegetables, then return to the oven to finish.
6. Garnish and serve – Remove from the oven and sprinkle with chopped parsley if desired. Serve hot.

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Recipe Tips

• Pan size and type – Use a large, low-rimmed baking sheet so the ingredients sit close together. That helps produce flavorful pan juices.
• Evenly cut vegetables – Cut vegetables to similar sizes so they roast evenly; uneven pieces will cook at different rates.
• Coat completely – Make sure every piece of chicken and vegetable is well coated in the spice blend. Using gloved hands makes it easy to rub the mixture over everything.
• Baste with pan juices – At the halfway mark, remove the pan and spoon the juices over the chicken and vegetables to keep them moist and flavorful, then return to the oven.

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Substitutions

• Chicken thighs – Bone-in, skinless thighs are recommended for juiciness. You can leave the skin on, use boneless thighs, or substitute chicken breasts (note breasts will be leaner and can dry out more easily).
• Potatoes & carrots – Pumpkin, squash or sweet potatoes are great alternatives. Onions or leeks would also add nice flavor.
• Olives – Any pitted variety works. Kalamata olives are a good substitute; halve very large olives before adding.
• Moroccan spice – The blend of spices and honey is balanced for this dish. If you prefer not to use honey, you can omit it.
• Garnish – Fresh parsley is traditional; cilantro also pairs nicely.

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What To Serve With This Moroccan Dinner

This meal is complete on its own, but you can pair it with warm bread or a simple side for a heartier spread.

• Stove-top naan or flatbread
• Fluffy white dinner rolls
• Spiced zucchini and eggplant
• Onion bhajis with chutney
• Homemade falafel

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Frequently Asked Questions

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Thanks for stopping by — hope to see you soon!