Sheet Pan Moroccan Chicken Thighs with Bell Peppers
Tender, juicy chicken thighs roasted with sweet bell peppers and a warm, aromatic Moroccan spice blend for an effortlessly flavorful dinner. This one-pan meal delivers bold taste with minimal cleanup, making it perfect for busy weeknights or meal prep.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs pat dry with paper towels
- 2 large bell peppers mixed colors, sliced into 1-inch strips
- 1 medium red onion cut into thick wedges
- 3 tbsp olive oil divided
- 2 tsp ground cumin
- 1.5 tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.5 tsp cayenne pepper
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 3 clove garlic minced
- 1 lemon lemon cut into wedges for serving
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer to maintain crispy skin.
Make-Ahead: You can toss the chicken and vegetables with the oil and spices up to 24 hours in advance. Keep covered in the fridge and bake when ready.
Substitutions: Boneless, skinless chicken thighs can be used; reduce cook time by 5-7 minutes. Feel free to add chickpeas or sweet potatoes for a heartier meal.
Serving Suggestions: Serve over fluffy couscous, quinoa, or with a side of warm pita bread to soak up the delicious pan juices.