This spiced-up sheet-pan chicken dinner is easy and bold-tasting! Boneless chicken thighs are seasoned with Mediterranean spices and roasted with chunks of carrots, and fresh orange slices. This quick and easy dinner recipe is wonderful served with buttered couscous or naan.

Moroccan spiced chicken thighs on a baking sheet with roasted carrots, dates and orange wedges.

Tell me, who doesn’t love the ease of throwing a bunch of ingredients for a whole meal into the oven, and sitting down to eat half an hour later? I’ve been adding at least one veggie-packed sheet pan recipes to my list of simple, never boring, chicken thigh recipes. They’re perfect for those “too tired to cook” nights.

The best part about this method is letting the oven to do the work, ideally while you pour a glass of wine and relax for a few minutes. And, since most of the work for a good sheet pan meal is prep, cleanup is minimal.

Chicken dinner on a sheet pan

This tasty recipe is inspired by the flavors of a classic Moroccan chicken tagine, only it’s made much simpler by cooking on a single sheet pan.

Essentially, a true tagine is a type of stew slow-cooked in a clay pot. It’s a homestyle North African dish based on meat, seafood and/or vegetables, with complex flavors that come from a combination of bold herbs, spices and citrus.

Key ingredient notes

Ingredients for spiced chicken on a surface, including orange wedges, dates, ginger, green onion and cilantro.
  • Chicken thighs: They’re tasty, cook quickly and stay juicy after roasting. Since chicken is a neutral canvas, it pairs really well with sweet, tangy flavors. If you prefer, use boneless, skinless chicken breasts instead. Choose breasts that are about 6 ounces each and bake as directed.
  • Dates: Soft dried dates add a touch of natural sweetness to balance the flavors. I like plump Medjool dates. They work like magic in place of sugar or honey.
  • Carrots: I tested this recipe with carrots because they’re like an old friend, always in the fridge. However, sweet potatoes would be great to use instead. Peel and chop them into bite-size chunks so they become tender at the same time the chicken is cooked through.
Raw boneless, skinless chicken thighs on a rimmed baking sheet, combined with sliced carrots, onion, orange and spices.

Serve this with: This couscous salad or with warm slices of naan flatbread on the side.

Sheet Pan Moroccan Orange Chicken
4.85 from 44 ratings

Moroccan-Spiced Chicken with Carrots

Karen Tedesco
Baked boneless chicken with fresh orange or lemon wedges and carrots is an easy, tasty weeknight meal. It's made with simple Mediterranean ingredients inspired by Moroccan-style flavors including ground spices, dates and ginger. The chicken is delicious over couscous, quinoa or with warm flatbread on the side.
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Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients
 

  • 2 pounds (1 kg) boneless, skinless chicken thighs
  • ½ red onion, thinly sliced
  • 1 pound (450 g) peeled carrots, cut into 1 1/2-inch chunks
  • 1 navel orange, or 1 lemon, cut into 2-inch wedges
  • 3 green onions, white and green parts sliced 1/2-inch thick
  • 2 garlic cloves, sliced
  • 2 pitted Medjool dates, finely chopped (optional)
  • 1 2-inch knob ginger, peeled and grated
  • ¼ cup (60 ml) extra-virgin olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons kosher salt
  • ½ – 1 teaspoon crushed red chili flakes
  • ½ cup (8 g) fresh cilantro, mint or parsley leaves
  • Green sauce, optional

Equipment

Instructions
 

  1. Preheat oven to 450 (225 C) degrees.
  2. Arrange the chicken on a large rimmed baking sheet.
  3. Add the red onion, carrots, orange or lemon wedges, green onions, garlic, dates and ginger to the chicken. Pour over the olive oil and sprinkle everything with the cumin, coriander, salt, and chili.
  4. Toss well with your hands so that all the ingredients are evenly coated with the oil and spices (go ahead and use tongs if you don’t want to touch the raw chicken). Space the chicken and vegetables so they are in a flat, even layer.
  5. Roast 22-25 minutes. The orange should be charred in spots, the carrots tender and the chicken nicely golden brown and cooked through.
  6. Squeeze the orange wedges with tongs, or press on them with the back of a spoon to release their juices. Sprinkle the cilantro over and serve.

Notes

  • For a quick pan sauce, pour a 1/4 cup water or broth into the hot pan and scrape up any browned bits.
  • Fresh orange: Sliced orange wedges are key in this recipe because as they soften and char in the oven, the fruit releases plenty of sweet, tangy juice while the chicken cooks. You can substitute with lemon.
  • To save time, you can peel and chop the carrots, slice the red and green onions and measure out the spices a few hours ahead. Keep the vegetables covered in the fridge until you’re ready to cook.
  • Or, get everything for the recipe prepped and combine with the chicken and seasonings in a heavy-duty storage bag. Let it marinate while you’re at work or out of the house.
 

Nutrition per serving

Calories: 538kcal Carbohydrates: 29g Protein: 53g Fat: 24g Sodium: 780mg Fiber: 6g Sugar: 17g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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