Morroccan Sheet Pan Chicken

overhead angled view of the moroccan chicken sheet pan with garnish of lemon slices, parsley, and olives on gray backdrop

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5 from 1 vote

This juicy chicken is coated in a citrus-infused Moroccan-inspired marinade with potatoes and cauliflower.

Prep Time20

Cook Time35

Marinating Time30

Total Time1 25

Course: Main Course

Cuisine: Mediterranean, Morrocan

Servings:

Calories: 430kcal

Author: Holly Lee

Cost: $15

Equipment

1 sheet pan half sheet with rim
1 Zester/Grater
1 Citrus Juicer
1 Meat Thermometer

Ingredients

2 pounds chicken breasts
1 lemon for zesting and slicing
1 medium navel orange for zesting and slicing
1/4 cup lemon juice
2 clove garlic
2 inch ginger root
1/4 cup olive oil
1 1/2 teaspoon cumin
1 teaspoon cinnamon
2 teaspoon salt
2 teaspoon paprika
2 teaspoon black pepper
2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 1/2 pound baby potatoes
1 head cauliflower
1 medium yellow onion
4 ounce pitted green olives

Instructions

Trim any visible fat off of your chicken breasts. If the breasts are very large, cut them in half. Place them in a gallon size ziploc bag or a marinating container.
2 pounds chicken breasts
Into a medium bowl, zest the whole lemon and half of the orange. Slice the lemon into 5-6 slices and set aside. Slice the orange in half and juice half of the orange into the bowl of zest. Then slice the other half of the orange into about 3-4 slices, and slice the lemon. Set the citrus slices aside for later.
1 lemon, 1 medium navel orange
Into the bowl, add 1/4 cup lemon juice. Grate the garlic cloves into the bowl, followed by the piece of ginger root. Add the olive oil.
1/4 cup lemon juice, 2 clove garlic, 2 inch ginger root, 1/4 cup olive oil
Add all of the spices and seasonings: cumin, cinnamon, salt, paprika, pepper, turmeric, cayenne, & chili powder. Whisk to combine.
1 1/2 teaspoon cumin, 1 teaspoon cinnamon, 2 teaspoon salt, 2 teaspoon paprika, 2 teaspoon black pepper, 2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1 teaspoon chili powder
Pour the marinade over the chicken. Seal the bag and place it in the fridge to marinate for at least 30 minutes up to 2 hours.
Preheat the oven to 425 degrees F.
Wash the baby potatoes and cut them into 1-in pieces for even cooking. Place into a large mixing bowl. Wash your head of cauliflower and cut the head into florets. Add the florets to the bowl of potatoes. Finally, peel the onion and cut it into thin slices. Add the onion to the bowl.
1 1/2 pound baby potatoes, 1 head cauliflower, 1 medium yellow onion
Cover a large rimmed sheet pan with parchment paper. Remove the chicken from the refrigerator. Open the bag and remove each chicken breast. Place them on the baking sheet, evenly spaced apart. Save the bag of marinade.
Take bowl of potatoes and cauliflower and dump it into the bag of the leftover marinade. Squeeze and toss to evenly coat the veggies in the leftover seasoning. Pour the veggies onto the sheet pan and arrange them in a single layer around the chicken breasts. Layer your orange and lemon slices on top of the chicken & vegetables. Drain the olives and sprinkle them evenly across the sheet pan.
4 ounce pitted green olives
Slip a digital meat thermometer into the thickest chicken breast piece. Place the sheet pan in the oven and bake for about 25 minutes, or until the thermometer reads 165F on the chicken.
When the chicken reaches 165F internal temperature, use a pair of tongs to remove each piece of chicken from the sheet pan onto a plate. Leave the sheet pan of veggies in the oven and continue cooking them until they are tender, about 10 more minutes. The chicken breasts can rest on the plate at room temperature, allowing the juices to redistribute while the veggies finish cooking giving you juicy, tender chicken.

Video

Notes

Store leftovers in an airtight container for 3-4 days. This meal reheats well and is great for meal prep.

Tip for reheating chicken so it isn't rubbery: Slice the chicken into bite-sized pieces before microwaving, then heat in 30-45 second intervals until warm enough to eat, but do not overheat.

Nutrition