Moroccan Chicken Sheet Pan

Packed with flavour, this Moroccan Chicken Sheet Pan freezer meal is delicious, hearty, and nutritious. With tender chicken thighs, carrots, sweet potato, cauliflower, and onion marinating in the rich flavours of cinnamon, cumin, cayenne pepper, and turmeric, this recipes means your protein and vegetables are ready to go simultaneously. You just can’t beat that convenience and scrumptious taste.

Here at Freezer Meals 101, we love the complex spice blends that make Moroccan cuisine what it is. Plus, by prepping this recipe ahead, you allow the spices to sink deep into your chicken and vegetables, leaving you with an even more flavourful dish. Ten minutes of prep time when you’re filling your freezer and thirty minutes of prep time when it’s time to eat is all you have to dedicate to this recipe. Quick and easy!

Quick prep, delicious flavours, recipe variety, and saving money are all puzzle pieces that make up the Freezer Meals 101 Club. Don’t take our word for it though. As Jennifer B., one of our amazing club members, shared:

“I joined the Club in January and have been trying various recipes here and there with budget cuts of meat I get on sale. Every recipe has been a hit with my family. 

Best money I have spent joining the club. Saving money, stress, and time.”

Join the Freezer Meals 101 Club today to see what a difference it can make in your day to day!

Moroccan Chicken Sheet Pan

Ingredients:

• 10 chicken thighs, boneless, skinless
• 1 sweet potato, large, peeled and cut into 1/2 inch cubes
• 1/2 head cauliflower, cut into 1/2 inch pieces
• 1 purple onion, in large chunks
• 3 carrots, peeled and sliced on an angle in 1/2 inch chunks
• 3 clove garlic, minced
• 3 Tbsp. olive oil
• 1 1/2 tsp. cumin
• 1 1/2 tsp. turmeric
• 1 1/2 tsp. cinnamon
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• 3/4 tsp. pepper

Assembly instructions:

1. Place ingredients in a large resealable freezer bag. Shake to combine well. Remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw. Bake on parchment paper lined baking sheet at 425° for 25-35 minutes.
2. Air Fryer: Preheat to 380°, cook for 20 minutes, turning/flipping contents after 12 minutes. May need to make in batches depending on the size of the air fryer.
3. Chicken is fully cooked when it reaches 165° with a meat thermometer.
4. Serve with a feta yogurt sauce and chopped cilantro.

Moroccan Chicken Sheet Pan Tips & Variations:

While we’ve carefully tested and perfected this recipe, you can easily change it up to suit your own tastes. Check out these substitutions, tips, and suggestions to make it work for you and your family.

• Use chicken breasts instead of thighs. Whether chicken thighs went on sale at your local grocery store or you simply prefer the leaner chicken option, you can easily swap in breasts instead of thighs for this recipe
• Swap out your veggies. Use parsnips or butternut squash in place of your sweet potato or carrots, broccoli or Brussels sprouts in place of your cauliflower, and yellow or white onions in place of your purple onion. Or stick to the original. Whatever works with what’s in your fridge or pantry!
• Air fry or bake… whatever tickles your fancy. If you’re an air fryer fan, preheat to 380°, and cook for 20 minutes, turning/flipping contents after 12 minutes. Depending on the size of your air fryer, you may need to make in batches. If you prefer your oven, bake on parchment paper lined baking sheet at 425° for 25-35 minutes.
• Serve with your favourite starch and Greek yogurt based sauce. We love pairing this with quinoa (this recipe is always a go-to!). And we never make it without adding our Feta Yogurt Sauce on the side. To prep that one:

Feta Yogurt Sauce

• 1/2 cup Greek yogurt
• 1/4 cup feta, crumbled
• 1/2 Tbsp. lemon juice
• 1 tsp. water
• salt and pepper to taste

Mix together in a small bowl and let set for a few hours before serving, if possible.

More freezer meal sheet pan recipes:

Freezer meal to sheet pan recipes make family dinners so quick and simple. Try out some of our other sheet pan recipes and let us know what you and your loved ones think:

• Chicken Sausage and Vegetable Sheet Pan
• Hawaiian Ham Sheet Pan
• Sheet Pan Greek Chicken
• Teriyaki Meatballs Sheet Pan Dinner
• Sheet Pan Steak Fajitas

Print

Moroccan Chicken Sheet Pan

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Course: Main Course

Cuisine: African, Mediterranean

Keyword: baked chicken, chicken, chicken dump, freezer meal, Instant Pot, sheet pan

Servings: 4 servings

Calories: 520 kcal

Ingredients

• 10 chicken thighs boneless, skinless
• 1 sweet potato large, peeled and cut into 1/2 inch cubes
• 1/2 head cauliflower cut into 1/2 inch pieces
• 1 purple onion in large chunks
• 3 carrots peeled and sliced on an angle in 1/2 inch chunks
• 3 clove garlic minced
• 3 Tbsp. olive oil
• 1 1/2 tsp. cumin
• 1 1/2 tsp. turmeric
• 1 1/2 tsp. cinnamon
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt
• 3/4 tsp. pepper

Instructions

Assembly instructions:

1. Place ingredients in a large resealable freezer bag. Shake to combine well. Remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw. Bake on parchment paper lined baking sheet at 425° for 25-35 minutes.
2. Air Fryer: Preheat to 380°, cook for 20 minutes, turning/flipping contents after 12 minutes. May need to make in batches depending on the size of the air fryer.
3. Chicken is fully cooked when it reaches 165° with a meat thermometer.
4. Serve with a feta yogurt sauce and chopped cilantro.