Chicken pieces with spices cooked on a sheet pan with vegetables

Moroccan Chicken (sheet pan)

Quick and easy sheet pan dinner with a lovely spice mix

Course Main Course
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings 4
Calories 755 kcal
Author Sheena Strain


  • 4 chicken thighs, bone in skin on
  • 4 chicken drumsticks
  • 1/2 medium eggplant, sliced 200g
  • 1 cup red onion cut into wedges
  • 1/2 cup cherry tomatoes halved
  • 1 small zucchini sliced
  • 1/4 cup green olives pitted

Moroccan Chicken Marinade

To Serve

  • almond flakes toasted, to serve
  • cilantro to serve
  • natural yoghurt to serve


  1. Preheat your oven to 400° F 

  2. Mix the olive oil, Ras El Hanout, garlic, salt, pepper, and lemon juice together and add the chicken and marinate in the fridge for 30 minutes to 1 hour. 

  3. Line a half sheet pan with parchment (note 1)

  4. Toss the chopped vegetables in a little olive oil, salt, and pepper so that they are evenly coated in the oil and set aside.

  5. Place the marinated chicken onto the lined sheet pan and bake for 25 minutes, then remove from the oven and add the vegetables and cook for a further 15 - 20 minutes, or until chicken is fully cooked.

  6. Serve with a sprinkle of toasted almonds, natural yoghurt and garnish with cilantro.

Recipe Notes

  1. 8g net carbs per serving which includes two pieces of chicken and 1/4th of the vegetables. 
  2. I use parchment for easy clean up, do not use foil as the vegetables will stick to it.
  3. nutrition calculations do not include the optional toppings of almonds, yoghurt, or cilantro.
Nutrition Facts
Moroccan Chicken (sheet pan)
Amount Per Serving
Calories 755 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 14g88%
Cholesterol 283mg94%
Sodium 943mg41%
Potassium 914mg26%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 5g6%
Protein 48g96%
Vitamin A 450IU9%
Vitamin C 17mg21%
Calcium 89mg9%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.