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Sheet Pan Moroccan Chicken

Photograph by Christina Chavez

This is a great recipe to have in your back pocket for weeknight meals because you can mix and match the spices based on what you have on hand: Greek (lemon+garlic+oregano), Chinese (ginger+garlic+soysauce) or Italian (basil+garlic+tomatoes). You get the picture.

Chicken thighs are a better option for sheet pan meals because they are more moist and won’t dry out in the oven. They’re also less expensive, which is always a plus in my book!

Tip: Get the kids to help with dinner by letting them peel and section the citrus fruit!

Photograph by Christina Chavez

RECIPE: Sheet Pan Moroccan Chicken

Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


● 2 pounds boneless, skinless chicken thighs cut into 2-inch pieces

● 1 cup chopped onion

● 4 cloves garlic, minced

● 2 satsumas/clementines, peeled and sectioned or mandarins/tangerines, peeled, sectioned with seeds removed

● 1 navel orange, peeled and sectioned

● 1 cup sliced almonds

● 2 teaspoons ginger

● 2 teaspoons cumin

● 2 teaspoons salt (optional)

● 1 teaspoon cinnamon

● 1 teaspoon black pepper

● 1 teaspoon paprika

● 2 tablespoons olive oil

● 1 tablespoon lemon juice

● fresh mint sprigs for garnish


Move oven rack to center. Heat oven to 425°F.

Photograph by Christina Chavez

Place chicken, onion, garlic, citrus fruit and almonds on a large, rimmed baking sheet.

Combine ginger, cumin, salt (if using), cinnamon, black pepper and paprika together in a small bowl; set aside.

Photograph by Christina Chavez

Drizzle olive oil over chicken.

Photograph by Christina Chavez

Sprinkle with spices. Toss gently to combine.

Photograph by Christina Chavez

Roast for 20 to 25 minutes or until chicken is cooked through. Remove from oven and add lemon juice; toss gently to combine. Serve from the sheet pan or place in a serving bowl. Garnish with fresh mint sprigs.

Photograph by Christina Chavez
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