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Flavorful Moroccan Sheet Pan Chicken Thighs with Chickpeas

moroccan sheet pan chicken thighs - featured image
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A quick and easy Moroccan-inspired sheet pan meal featuring bone-in, skin-on chicken thighs roasted with chickpeas and a warm blend of spices for a crispy, juicy, and flavorful dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste
  • Juice and zest of 1 lemon
  • 2 tablespoons fresh parsley or cilantro, chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine ground cumin, ground coriander, smoked paprika, cinnamon, cayenne pepper, ground ginger, salt, and black pepper.
  3. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  4. In a large bowl, toss the chicken thighs with 2 tablespoons olive oil, minced garlic, and the spice mix until evenly coated. Let rest for 10 minutes if possible.
  5. In another bowl, toss the drained chickpeas with 1 tablespoon olive oil and a pinch of salt and pepper.
  6. Spread the chickpeas evenly on a rimmed sheet pan. Nestle the chicken thighs skin-side up among the chickpeas, ensuring pieces do not touch.
  7. Roast in the oven for 35-40 minutes, checking at 30 minutes to turn chickpeas if desired for extra crispiness. Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crisp.
  8. Remove from oven, squeeze fresh lemon juice over the chicken and chickpeas, and sprinkle with chopped parsley or cilantro.
  9. Serve immediately to enjoy the crispy skin and warm spices at their peak.

Notes

Patting the chicken dry is crucial for crispy skin. Do not overcrowd the pan to allow air circulation. If skin is not crispy enough, broil for 2-3 minutes watching carefully. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispiness.

Nutrition

Keywords: Moroccan chicken, sheet pan dinner, chicken thighs, chickpeas, easy dinner, roasted chicken, one-pan meal, spicy chicken, healthy dinner

Find it online: https://elaraeats.com/flavorful-moroccan-sheet-pan-chicken-thighs-with-chickpeas-easy-recipe/