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Moroccan Sheet Pan Chicken

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.