Background and History:
Moroccan Chicken Thigh Sheet Pan Dinner is a contemporary fusion of traditional Moroccan flavors and modern convenience. This dish combines succulent chicken thighs with a medley of North African spices, vegetables, and aromatic herbs for a delightful, one-pan meal that’s as flavorful as it is easy to prepare.
- Prep Time: 15 minutes
- Cooking Time: 30-40 minutes
- 4 bone-in, skin-on chicken thighs
- 2 cups of diced vegetables (e.g., bell peppers, zucchini, red onion)
- 1 cup of cherry tomatoes
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Moroccan spice blend (Ras el Hanout), or a mix of cumin, coriander, paprika, and cinnamon
- Salt and pepper
- Fresh cilantro for garnish (optional)
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, diced vegetables, cherry tomatoes, lemon slices, and minced garlic.
- Drizzle with olive oil and season with the Moroccan spice blend, salt, and pepper. Toss to coat evenly.
- Arrange the chicken and vegetable mixture on a sheet pan.
- Roast in the preheated oven for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Garnish with fresh cilantro before serving, if desired.
- Calories: Approximately 350-400 per serving
- Protein: Around 25g
- Carbohydrates: Approximately 15g
- Fat: About 20g
- The Ras el Hanout spice blend can be found in many grocery stores or prepared at home using a mix of common spices.
- Customize the dish with your preferred vegetables and adjust the spice level to your taste.
- Be cautious of potential allergens in the ingredients used, and consider specific dietary requirements.
Enjoy the exotic flavors and convenience of Moroccan Chicken Thigh Sheet Pan Dinner, a delightful blend of North African spices and succulent chicken, all in a single, easy-to-make pan. Perfect for impressing guests or a special weeknight dinner.