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:
-
Place ingredients in a large resealable freezer bag. Shake to combine well. Remove excess air, seal, and freeze.
Cooking instructions:
-
Thaw. Bake on parchment paper lined baking sheet at 425° for 25-35 minutes.
-
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.
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Chicken is fully cooked when it reaches 165° with a meat thermometer.
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Serve with a feta yogurt sauce and chopped cilantro.