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Sheet Pan Moroccan Orange Chicken

25 Mediterranean Diet Recipes, Including Moroccan Orange Sheet Pan Chicken

Karen Tedesco
This is an easy, tasty weeknight meal using simple Mediterranean ingredients inspired by North African flavors like coriander spice, dates and ginger. Roast this sheet pan chicken with fresh orange wedges and carrots. The chicken is delicious over couscous, quinoa or with warm flatbread on the side.
4.67 from 18 votes
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Chicken
Cuisine moroccan
Servings 4 servings
Calories 538 kcal

Equipment

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 2 small tangerines 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
  • 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
US Customary - Metric

Instructions
 

  • Preheat oven to 450 (230C) degrees.
  • Arrange the chicken on a large rimmed baking sheet.
  • Add the red onion, carrots, orange, green onions, garlic, dates and ginger to the chicken. Pour over the olive oil and sprinkle everything with the cumin, coriander, salt, and chili.
  • 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.
  • Roast 22-25 minutes. The orange should be charred in spots, the carrots tender and the chicken nicely golden brown and cooked through.
  • 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.
Meal prep: Get everything cut and sliced 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.
Preheat oven about 45 minutes before ready to serve, and arrange everything in one layer on a sheet pan.

Nutrition

Serving: 1servingCalories: 538kcalCarbohydrates: 29gProtein: 53gFat: 24gSaturated Fat: 5gCholesterol: 143mgSodium: 780mgPotassium: 1475mgFiber: 6gSugar: 17gVitamin A: 19508IUVitamin C: 31mgCalcium: 98mgIron: 3mg