Moroccan Spiced Chicken and Vegetable Sheet Pan

Moroccan · Summer · 75 min · Serves 4 · By Lesapor Test Kitchen

This Moroccan-inspired dish combines the rich flavors of spiced chicken with the freshness of summer vegetables, all roasted together for a beautifully aromatic meal. The use of preserved lemons and saffron enhances the authenticity, making this a dish that will impress guests with its depth of flavor.

Ingredients

• 1 1/2 pounds boneless chicken thighs, skin on
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads
• 1 preserved lemon, finely chopped, rind only
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 large red bell pepper, sliced
• 1 large zucchini, cut into half-moons
• 1 medium red onion, sliced
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, for garnish
• 1 lemon, cut into wedges

Method

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the olive oil, cumin, coriander, cinnamon, saffron, preserved lemon, garlic, smoked paprika, salt, and pepper.
3. Add the chicken thighs to the bowl and coat them thoroughly with the spice mixture.
4. Arrange the chicken, bell pepper, zucchini, and red onion on a large sheet pan.
5. Roast in the oven for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh cilantro and serve with lemon wedges.