Moroccan Sheet Pan Chicken

So in my last post, I took you to Italy, via the Jersey Shore, with my my version of Italian Sausage and Peppers.  This time we’re heading to Africa, via the Harissa seasoning I just bought, for my take on Moroccan Chicken.

My version is a complete, one pan meal with sweet potatoes, chickpeas, zucchini and chicken, of course.

Now, I am not about to claim that this is some sort of “authentic” Moroccan meal.  But what I will say is that it is currently my favorite all-in-one sheet pan dinner, and clean up couldn’t be easier.

Here’s what you need:

Boneless, skinless chicken thighs (I am sure that bone in, skin on chicken thighs will work fine, too.)

Olive oil

Salt and pepper 

Harissa seasoning, a fiery spice blend from North Africa and/or the Middle East

Lemons

Honey

Sweet Potatoes

Yellow onion

Zucchini squash

Can of chickpeas

Cutting board; and

Sheet pan

Yep, that’s literally all you need to make the above ingredients turn into the below meal.

The sweetness of the honey, onions and sweet potatoes, combined with the freshness of the zucchini and bright citrus-iness (probably not a word) of the lemons, combined with the creaminess of the chickpeas all marry well with the spicy Harissa…

And, you know, chicken goes with everything.  Plus, once you get everything on the sheet pan, the oven does all the work for you.

So, what’s not to love about this dish?

Moroccan Sheet Pan Chicken

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Servings 4 servings

Ingredients

  

• 1 ½ pounds boneless, skinless chicken thighs
• 4 tablespoons olive oil divided
• Salt and pepper to taste
• 2 tablespoons Harissa seasoning
• 2 lemons 1 juiced and zested and 1 sliced
• 1 tablespoon honey
• 2 medium sweet potatoes
• 1 yellow onion
• 3 medium zucchinis
• 1 can (14 ounce) chickpeas rinsed and drained

Instructions

 

• Preheat oven to 425 degrees. Meanwhile, coat chicken with 2 tablespoons olive oil, honey, lemon juice and zest.
• Add salt, pepper and Harissa seasoning to both sides of chicken.
• Let the chicken marinate while cutting the sweet potatoes and zucchini.
• Start by trimming both ends from the vegetables.
• Cut the vegetables in half lengthwise, and then cut the halved vegetables again lengthwise.
• Turn the vegetables and cut crosswise into large, approximately 1 inch pieces.
• Add the vegetable pieces to the sheet pan with the chicken.
• Slice the onion and add the onion and chickpeas to the sheet pan.
• Toss with the remaining 2 tablespoons of olive oil.
• Add salt and pepper to taste.
• Spread everything into an even layer and add lemon slices to the top.
• Transfer to the oven to roast for approximately 40 minutes until the chicken reaches 165 degrees and the potatoes are soft when pricked with a fork.