Moroccan Baked Chicken (One Pan Meal)

This One-Pan Moroccan Baked Chicken is a weeknight hero. Crispy-skinned, juicy chicken thighs roast alongside spiced chickpeas and onions for a deeply flavorful, hands-off dinner that requires just one sheet pan.

This recipe brings everything together with a ras el hanout rub, a touch of harissa, and a cool lemon-herb yogurt sauce to balance the spice.

Whether you’re craving something cozy or prepping meals for the week, this dish delivers comfort and color in every bite — no stovetop required.

Why You’ll Love This Recipe:

One sheet pan = fewer dishes

1. Warm, fragrant Moroccan spices + crispy roast texture

2. High-protein and naturally gluten-free

3. Leftovers reheat beautifully

4. Topped with a cool, creamy lemon yogurt sauce

Final Thoughts:

This One-Pan Moroccan Baked Chicken is proof that healthy meals don’t have to be boring or complicated. It’s rich, colorful, and full of spice — balanced by creamy lemon yogurt that ties everything together. Whether you’re feeding a crowd or batch cooking for the week, this dish is as satisfying as it is simple.

Just one pan, a handful of pantry staples, and dinner is done.

Yield: 4-6 servings

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Moroccan Baked Chicken

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

This One-Pan Moroccan Baked Chicken is a weeknight hero. Crispy-skinned, juicy chicken thighs roast alongside spiced chickpeas and onions for a deeply flavorful, hands-off dinner that requires just one sheet pan.

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Ingredients

For the Chicken and Chickpeas

• 6 bone-in, skin-on chicken thighs
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon harissa paste (or more, to taste)
• 1 tablespoon ras el hanout spice blend* (see DIY version below)
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Zest of 1 lemon
• ½ lemon, thinly sliced
• Fresh parsley or cilantro, for garnish

For the Lemon Yogurt Sauce

• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh mint or parsley
• Salt & pepper, to taste
• Optional: 1 small garlic clove, grated

Instructions

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
2. In a large bowl, whisk olive oil, harissa, ras el hanout, paprika, salt, pepper, and lemon zest. Add chicken thighs and toss to coat evenly. Let sit for 10–15 minutes if time allows.
3. Scatter chickpeas and sliced red onion across the baking sheet. Drizzle with a little oil and toss with any leftover marinade. Nestle chicken thighs skin-side up into the chickpeas. Tuck lemon slices around the pan.
4. Roast for 35–40 minutes, or until the chicken is cooked through (165°F internal temp) and the skin is golden and crispy. For extra color, broil for 1–2 minutes at the end, watching closely.
5. While the chicken bakes, mix together all ingredients for the yogurt sauce. Taste and adjust seasoning. Chill until ready to serve.
6. Spoon chickpeas and onions into shallow bowls, top with a chicken thigh, and drizzle with yogurt sauce. Finish with fresh herbs and an extra squeeze of lemon.

Notes

*DIY Ras El Hanout (if you don’t have a blend):

Mix 1 tsp each ground cumin, coriander, paprika, and cinnamon + ½ tsp each turmeric, ginger, and allspice.

No harissa? Sub with chili garlic paste or hot smoked paprika.

Make it dairy-free: Use coconut yogurt or tahini sauce instead.

Add veggies: Include carrots, sweet potatoes, or zucchini on the pan.

Meal prep it: Keeps well in the fridge for up to 4 days.

Nutrition Facts

Calories

679

Carbs

24 g

Cholesterol

214 mg

Fat

46 g

Fiber

7 g

Net carbs

17 g

Protein

44 g

Sat. Fat

11 g

Sodium

1174 mg

Sugar

3 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.