Sheet Pan Moroccan Chicken and Potatoes

Name: Sheet Pan Moroccan Chicken and Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 6 small bone-in skin-on chicken thighs; 1 pound small red potatoes; 1 large red onion; 1/4 cup olive oil; 4 cloves garlic; 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4 servings
Calories
430 kcal
Course
Main Course

Sheet Pan Moroccan Chicken and Potatoes

Benjamin Ramirez

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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!

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Ingredients

Servings

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

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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.

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Nutrition Information

Show Details

Serving 1g Calories 430kcal (22%) Carbohydrates 48g (16%) Protein 14g (28%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 18g Cholesterol 42mg (14%) Sodium 641mg (27%) Fiber 5g (20%) Sugar 17g (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 430 kcal

% Daily Value*

Serving	1g
Calories	430kcal	22%
Carbohydrates	48g	16%
Protein	14g	28%
Fat	22g	34%
Saturated Fat	4g	20%
Polyunsaturated Fat	18g	106%
Cholesterol	42mg	14%
Sodium	641mg	27%
Fiber	5g	20%
Sugar	17g	34%