Sheet Pan Moroccan Chicken
Make this sheet pan Moroccan chicken with sweet potatoes, red onions, and a homemade cilantro yogurt sauce in under an hour!
Servings: 4
Cost: $10.00
Equipment
- Sharp Knife
- Cutting Board
- Half Sheet Pan
- Mixing Bowls
Ingredients
Chicken and Veggies:
- 1 1/2 pounds sweet potatoes, halved lengthwise and cut into ½-inch slices
- 1 small red onion, sliced
- 3 tablespoons cooking oil, divided
- 1 tablespoon Moroccan seasoning, like Ras el Hanout (see note)
- 1/2 teaspoon kosher salt (omit if you buy a pre-measured spice blend that already contains salt)
- 1 1/2 pounds boneless, skinless chicken thighs
Cilantro Yogurt Sauce:
- 1 1/2 cups plain yogurt
- 1 lime zest and juice
- 1/2 cup loosely packed cilantro leaves, chopped
Instructions
- Preheat the oven to 425°F with a rack in the middle position. Line a rimmed sheet pan with foil and spray it lightly with nonstick cooking spray.
- In a mixing bowl, toss the sweet potatoes and red onions with 1 tablespoon cooking oil and ½ teaspoon salt. Spread them out on the baking sheet.
- In the same mixing bowl you used for the sweet potatoes, whisk together 2 tablespoons of cooking oil, the Moroccan seasoning, and the salt. Add the chicken thighs and turn them several times to coat them with as much of the spice mixture as possible. Nestle the chicken thighs into the sweet potatoes so that the chicken thighs are sitting flat (this will encourage even cooking).
- Bake until the sweet potatoes are tender and the chicken reaches 165° F in the thickest part, 18 to 25 minutes.
- Whisk together the yogurt, lime zest and juice, and cilantro leaves. If the yogurt sauce is too thick to easily spoon over the chicken, you can thin it out with some water. Serve the yogurt sauce over the chicken and sweet potatoes.
Notes
Moroccan seasoning - There are many different spice blends that might be labeled as Moroccan seasoning or Ras el Hanout. Many grocery stores and spice stores carry a pre-mixed blend. You can also make a version by mixing up the following spices that you likely already have in your pantry:
- 1 teaspoon smoked paprika (substitute regular paprika if that’s all you have)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- A few twists of black pepper
Nutrition
Calories: 420kcal | Carbohydrates: 42g | Protein: 39g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 174mg | Sodium: 580mg | Potassium: 1199mg | Fiber: 6g | Sugar: 13g | Vitamin A: 24420IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 3mg