4.5 from 350 votes
Moroccan Sheet Pan Chicken Recipe
This Moroccan Sheet Pan Chicken uses skin-on chicken quarters coated in a spiced mixture of turmeric, cumin, paprika, cayenne, and garlic, roasted atop lemon slices and onion wedges. Green olives add a salty dimension and fresh chopped cilantro finishes the dish, delivering vibrant flavors and a juicy texture.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
3
Calories:
542 kcal
Course:
Main Course
Cuisine:
Moroccan
Ingredients
For the Spice Mixture
- 3/4 teaspoon salt
- 1/4 teaspoon cumin ground
- 3/4 teaspoon paprika
- 3/4 teaspoon Turmeric
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter melted
- 4 cloves garlic pressed
For the Sheet Pan Chicken
- 1 lemon
- 2 onion cut into 12 wedges each, large; sweet
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1 teaspoon Turmeric
- 3 chicken quarters skin-on
- 1 cup green olives pitted
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Begin by preheating the oven to 475 degrees Fahrenheit (245 degrees Celsius).
- In a small bowl, prepare the spice rub. Combine the salt, cumin, paprika, turmeric, cayenne, and black pepper. Add 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the crushed garlic, and blend them together.
- Halve the lemon and keep one half aside. Slice the remaining half into thin rounds and place them in a single layer on a baking sheet with raised edges. Sprinkle the onion wedges over the lemon slices and drizzle 2 teaspoons of olive oil over the onions.
- Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.
- Position the chicken quarters on the pan with the skin side facing up. Gently pat the top of the chicken dry, then evenly brush each quarter's skin with the prepared spice mixture.
- Move the pan to the preheated oven and roast for 30-40 minutes. Wait until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear.
- Scatter the pan with the olives and cilantro leaves. Extract the juice from the second half of the lemon and drizzle it over the chicken. Serve warm with couscous and soft bread.
Cup of Yum
Notes
- Cool leftovers to room temperature before refrigerating in an airtight container, where they will remain fresh for up to 3 days.
- For longer storage, freeze the cooled chicken in a freezer-safe container or bag for up to 3 months.
- If reheating from frozen, place the chicken in a preheated 350°F oven until heated through, about 25-30 minutes; no need to thaw overnight.
Nutrition Information
Serving
1serving
Calories
542kcal
(27%)
Carbohydrates
25g
(8%)
Protein
27g
(54%)
Fat
39g
(60%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
20g
(100%)
Trans Fat
0.1g
(5%)
Cholesterol
142mg
(47%)
Sodium
1614mg
(67%)
Potassium
691mg
(15%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
403IU
(8%)
Vitamin C
33mg
(37%)
Calcium
107mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 542
% Daily Value*
| Serving | 1serving | |
| Calories | 542kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 1614mg | 67% |
| Potassium | 691mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.