Juicy chicken thighs in a turmeric, cumin, and honey yogurt marinade roast right alongside a big pile of butternut squash, cauliflower, peppers, tomatoes, and red onion in my Moroccan sheet pan chicken dinner. It feeds six from ONE extra-large pan, with 33 grams of protein per serving for 282 calories… and only one pan to wash at the end.
The chicken marinates while you chop the veggies, the veggies get a 25-minute head start in a 425°F oven, and then a few minutes under the broiler gives the chicken those golden, slightly charred edges. Serve it over rice, cauliflower rice, or greens. Or honestly, just eat it off the pan like I did!
Big fan of these flavors? My Moroccan chicken skewers are next on your list, and so is my harissa chicken and vegetables if you like a little heat.
A Quick Look At The Recipe
- Recipe Name: Moroccan Chicken Sheet Pan Dinner
- Ready In: 60 minutes
- Serves: 6 servings
- Calories: 282 cal
- Protein: 33.2g
- Fat: 9.4g
- Carbs: 18.8g
- Why You'll Love It: This Moroccan chicken sheet pan dinner pairs yogurt and spice marinated chicken thighs with roasted butternut squash, cauliflower, peppers, tomatoes, and onion, all on one pan. 33 grams of protein per serving!
Why the Veggies Go in First
Butternut squash and cauliflower take longer to roast than boneless chicken thighs. So instead of piling everything on at once, the veggies roast alone for 25 minutes, then get tossed and topped with the chicken for the last stretch. Everything finishes at the same time, the squash gets tender, and the chicken doesn’t dry out.
The yogurt marinade is doing a lot of work too. Greek yogurt, rice vinegar, honey, garlic, ginger, turmeric, cumin, and paprika coat the chicken and turn a gorgeous golden color under the broiler.
Before You Start Cooking
- Pull out an XL sheet pan. The recipe uses a 21×15 pan. On a smaller pan, the veggies crowd and steam, so split everything between two pans if that’s what you have.
- Decide on marinating time. In a pinch, the chicken can sit in the marinade while you prep the veggies. If you have time, marinate it in the fridge for 30 to 60 minutes. For more marinade ideas, see my easy chicken marinades.
- Stock up on frozen garlic and ginger cubes. They save you from mincing. Ginger paste or dried ginger works too.
- Watch the broiler. It’s set to LOW for the last 5 to 7 minutes. Keep an eye on it and pull the pan once the chicken hits 165°F.
- Logging this one? Search “Lillie Eats and Tells Moroccan Chicken Sheet Pan Dinner” in MyFitnessPal, MacrosFirst, or Lose It. Making changes? Here’s how to create a recipe in MyFitnessPal.
Important Ingredients and Substitutions
- Boneless skinless chicken thighs: 2 pounds (896g), trimmed of excess fat. Thighs stay juicy through the broiler finish.
- Low fat Greek yogurt: ⅓ cup (80g) is the base of the marinade. To keep the dish dairy-free, swap it for Forager Plant Based sour cream.
- Turmeric, cumin, and paprika: 1 teaspoon each in the marinade, plus 2 more teaspoons of paprika on the veggies. This combo gives the dish its warm flavor and golden color.
- Rice vinegar and honey: A little tang and a little sweetness to balance the spices. Only 2 teaspoons of honey for the whole batch.
- Butternut squash: 16 ounces diced (454g). Buying it pre-diced saves a LOT of time.
How to Make Moroccan Sheet Pan Chicken
- Marinate the chicken. Trim the thighs and put them in a large bowl. Stir together the yogurt, rice vinegar, honey, garlic, ginger, cilantro, turmeric, cumin, paprika, and salt, then pour it over the chicken.
- Preheat. Heat the oven to 425°F.
- Roast the veggies. Spread the butternut, cauliflower, bell pepper, tomatoes, and onion on an XL sheet pan. Spray or drizzle with olive oil, season with paprika and salt, and roast for 25 minutes.
- Add the chicken. Toss the veggies, spread the marinated chicken over the top, and bake for 15 more minutes.
- Broil. Turn the broiler to low and cook for 5 to 7 more minutes, until the chicken reaches 165°F.
- Finish. Top with fresh cilantro and serve.
Can You Use Chicken Breasts Instead of Thighs?
Yes! If the breasts are large, butterfly them so they cook evenly. After adding them to the veggies, bake for 15 minutes and check the temp. If they’re not at 165°F yet, broil for 2 minutes for a little more color. Breasts dry out much faster than thighs, so be careful not to overcook them.
With chicken breasts, a 266g serving is 267 calories, 39.8g protein, 5g fat, 18.8g carbs, and 4.2g fiber. If you’re team thighs like me, try my herb marinated chicken thighs, honey chipotle chicken thighs, BBQ soy ginger chicken thighs, or stacked Mexican chicken thighs.
How Long to Cook a Sheet Pan Dinner with Chicken
For this one, plan on about 45 minutes in the oven at 425°F: 25 minutes for the veggies on their own, 15 minutes after the chicken goes on, then 5 to 7 minutes under a low broiler. The chicken is done when it reaches 165°F. Bone-in chicken or different veggies would need different timing.
What to Serve with Moroccan Chicken
- A yogurt sauce: Greek yogurt thinned out with a little water is the easiest drizzle, or make a quick homemade sauce like my herb yogurt dressing.
- Rice or cauliflower rice: Spoon everything over a scoop to catch the pan juices.
- Greens: Pile it on a bed of greens or serve a simple arugula salad on the side.
Storing and Reheating Leftovers
- Fridge: Store leftover chicken and veggies together in airtight containers for 3 to 4 days.
- Reheat: Microwave until hot, or warm on a sheet pan in the oven. Add the cilantro and yogurt sauce after reheating.
- Meal prep: Each 266g serving is about 116g cooked chicken and 150g cooked veggies, so it’s easy to portion into 6 containers.
Want dinners like this planned out for you? My meal plans give you a new macro-friendly plan every Thursday, with every recipe preloaded into MyFitnessPal, Macros First, and Lose It.
Moroccan Sheet Pan Chicken FAQs
Is this gluten free and dairy free?
It’s naturally gluten free. For dairy-free, swap the Greek yogurt in the marinade for Forager Plant Based sour cream, and skip the yogurt drizzle or use a dairy-free one.
How many calories and how much protein are in a serving?
One 266g serving (about 116g cooked chicken and 150g cooked veggies) has 282 calories, 33.2g protein, 9.4g fat, 18.8g carbs, and 4.2g fiber.
Do I have to marinate the chicken ahead of time?
No. It can sit in the marinade while you prep the veggies. If you have time, 30 to 60 minutes in the fridge is a bonus. Love a yogurt marinade? Try my air fried yogurt marinated chicken too.
What size sheet pan do I need?
An XL 21×15 sheet pan fits everything in one layer. It’s linked below in the recipe card.
If this sheet pan dinner shows up on your table, I’d love a 🌟 rating and a comment telling me how your family liked it. It really helps other readers decide to try it. You can also follow along on Instagram for more macro-friendly dinners.
Moroccan Chicken Sheet Pan Dinner
Equipment
Ingredients
For the Chicken
- 2 lb boneless skinless chicken thighs trimmed of excess fat (896g)
- ⅓ cup low fat Greek yogurt 80g
- 1 ½ Tbsp rice vinegar 22g
- 2 tsp honey 8g
- 2 frozen garlic cubes
- 1 frozen ginger cube or 1 tsp ginger paste, or dried ginger
- 1 Tbsp cilantro chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp kosher salt
For the Sheet Pan
- 16 oz butternut squash diced (454g)
- 12 oz cauliflower florets 340g
- 1 ½ cup red bell pepper chopped (170g)
- 1 cup cherry tomatoes halved (150g)
- 1 cup red onion chopped (100g)
- 1 Tbsp olive oil 15g
- 2 tsp paprika
- 2 tsp kosher salt
- ⅓ cup cilantro chopped
Instructions
- Trim thighs and place in a large bowl. Combine all the remaining marinade ingredients (yogurt through salt) and pour the sauce over the chicken. If you’re in a pinch, just let it sit while you prep your veggies. If you have time, pop it in the fridge and marinate for 30-60 minutes.
- Preheat the oven to 425°F.
- To an XL (21×15) sheet pan (linked below), add the butternut, cauliflower, bell pepper, tomatoes, and onion. Spray or drizzle with olive oil and season with paprika and salt. Roast veggies at 425°F for 25 minutes.
- Remove the pan from the oven and toss the veggies so they’re all combined. Add the marinated chicken on top of the veggies, spread around the pan. Return the pan to the oven and bake for an additional 15 minutes.
- Then turn the broiler to low and continue to cook, under the broiler, for 5-7 more minutes or until chicken reaches an internal temp of 165°F.
- Remove the pan from the oven and top with fresh cilantro. I recommend serving with Greek yogurt (thinned out with some water) or a quick homemade yogurt sauce! Enjoy this over rice, cauliflower rice, or greens. Or of course just eat it off the pan like I did!
Notes
Nutrition
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