CHICKEN THIGH SHEET PAN DINNER RECIPES

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MOROCCAN CHICKEN THIGH SHEET PAN DINNER RECIPE | ALLRECIPES



Moroccan Chicken Thigh Sheet Pan Dinner Recipe | Allrecipes image

This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.

Provided by France C

Categories     Meat and Poultry    Chicken    Chicken Thigh Recipes

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

1 lemon, zested and juiced
2 tablespoons olive oil
1?½ teaspoons ras el hanout
½ teaspoon salt
4 (6 ounce) bone-in chicken thighs with skin
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can quartered artichoke hearts, drained
1 teaspoon ras el hanout
½ teaspoon salt
2 tablespoons olive oil
¼ cup pomegranate seeds
¼ cup chopped fresh parsley
2 tablespoons shelled pistachios, coarsely chopped

Steps:

  • Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
  • Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
  • Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
  • Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Nutrition Facts : Calories 647.6 calories, CarbohydrateContent 52.6 g, CholesterolContent 105.8 mg, FatContent 35.4 g, FiberContent 10.1 g, ProteinContent 33.2 g, SaturatedFatContent 7.3 g, SodiumContent 1539.9 mg, SugarContent 5.4 g

MEDITERRANEAN CHICKEN SHEET PAN DINNER RECIPE | ALLRECIPES



Mediterranean Chicken Sheet Pan Dinner Recipe | Allrecipes image

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Provided by Soup Loving Nicole

Categories     Meat and Poultry    Chicken    Chicken Thigh Recipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 16

¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4 chicken thighs with skin
1 small red onion, sliced into petals
8 mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1 lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8 pitted kalamata olives

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
  • Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
  • Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
  • Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

Nutrition Facts : Calories 533.1 calories, CarbohydrateContent 41.3 g, CholesterolContent 84.9 mg, FatContent 32.4 g, FiberContent 6.9 g, ProteinContent 23 g, SaturatedFatContent 8 g, SodiumContent 1112.8 mg, SugarContent 3.5 g

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