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Sheet pan Moroccan Chicken
An easy sheet pan dinner with an aromatic marinade
Prep Time 15 minutes
Cook Time 46 minutes
Total Time 1 hour 1 minute
Servings 4
Calories 755 kcal
Ingredients
- 6 chicken thighs, bone in skin on
Moroccan Chicken Marinade
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 1.5 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
sheet pan vegetables
- 1 tbsp olive oil
- green beans
- sweet potato
Instructions
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Preheat your oven to 400° F
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mix the marinade ingredients together in a gallon ziplock bag or container large enough for the chicken. Add the chicken and mix it all so that the chicken is coated in the marinade.
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Marinate the chicken for two hours turning the chicken in the marinade halfway through.
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Toss the chopped vegetables in a little olive oil, salt, and pepper so that they are evenly coated in the oil and set aside.
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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.
Recipe Notes
- 8g net carbs per serving which includes two pieces of chicken and 1/4th of the vegetables.
- I use parchment for easy clean up, do not use foil as the vegetables will stick to it.
- nutrition calculations do not include the optional toppings of almonds, yoghurt, or cilantro.
Nutrition Facts
Sheet pan Moroccan Chicken
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.