A flavorful Moroccan spice rub coats every inch of these juicy chicken thighs with tender roasted brussels sprouts and carrots.—the easiest and healthiest one sheet-pan dinner!
Oofta. Anyone else need a break from the staggering abundance of cookies, muffins, and generally all things that scream SWEET?
Before you answer that, please be aware that this is only a momentary lapse in the sweets fest just so we don’t die from sugar overload. We are right back to that game on Friday. ??
In the meantime though, can I give you a formal introduction to the sheet pan dinner that’s going to blow.your.mind AND get you all recharged and ready to head on back into sweets land?
It’s only the prettiest pan of moroccan chicken + roasted carrots/brussels sprouts your eyeballs ever did see. And that’s just a fact. ??
Yessss. All the easy, healthy, insanely flavor-packed, and no-dishes-needing-to-be-washed dinners please. Allow me to elaborate on how this goes down. >>>
- Grab a mess of carrots, brussels sprouts, onions, and chicken thighs and shove it all in one pan! These are pretty much the main ingredients you’ll need.
- Not counting the homemade Moroccan spice rub which is quite clearly the game changer here. I use a mixture of cumin, tumeric, ginger, paprika, nutmeg, cinnamon, salt, and pepper and it is DANG good.
- Drizzle your chicken + veggies with a little bit of olive oil then generously rub the spice mix all over the place. Send that gorgeous pan on a trip to the oven and dinner is DONE!
In record time with record ease and with clearly-obvious record results. ?? You’re not going to even BELIEVE how much flavor is packed into this easy-peasy roasted moroccan chicken for how little effort it took.
Brb, making this every night with a side of sugar cookies. Cause balance is our friend, guys. ??
Moroccan Chicken Thighs with Carrots + Brussels Sprouts
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Ingredients
Spice Rub:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 teaspoons ground cumin
- 1 teaspoon ground tumeric
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Chicken and Veggies:
- 1-1/2 lbs bone-in chicken thighs
- 1/2 lb whole carrots peeled, trimmed and cut into 1-in thick cubes
- 1/2 lb brussels sprouts trimmed and halved
- 1 medium onion cut into wedges
- 3 tablespoons olive oil
Instructions
- In a small bowl, combine all spice rub ingredients. Set aside.
- Preheat oven to 375F. Arrange chicken, carrots, brussels sprouts, and onion wedges in a 9x13 baking pan and drizzle olive oil over top. Rub spice mixture all over both sides of chicken and veggies.
- Roast chicken and veggies at 375F 35-40 minutes or until chicken registers 165F and veggies are tender. Serve warm and enjoy!
Ashley@CookNourishBliss says
You know, it’s so weird but I haven’t really done much baking this December! I tested everything for the blog in november so I just haven’t made much lately! But I definitely foresee cookies in my near future! And this chicken dish is perfect to balance them out! Happy happy holidays Sarah!!
Gayle Hoefker says
I made this tonight! I love it! It is so easy and it taste superb! Keep the savory recipes coming.
Sarah says
So glad to hear that, Mrs. Hoefker! <3 🙂
Susanna says
The garnish in the pictures is fresh parsley, right?
Sarah says
Yes, that is fresh parsley, Susanna. 🙂
Evelyn Froese says
I have never posted a comment anywhere, ever, but had to comment here. This was an amazing and very easy recipe. Used half smoked paprika and half a spicy paprika but otherwise made the recipe as listed. Will be a new family favourite (and my husband doesn’t even like Brussels sprouts!)
Cynthia Unger says
We liked it a lot and I will make it again. It did (for us) need a few more things in the spices and seasoning but I’m not sure what. Next time I’ll try maybe harissa, maybe coriander, white pepper and fenugreek (lol yes I have fenugreek on hand)…it needed a bit more salt. What do you think about maybe some smoked sea salt flakes to finish? Don’t get me wrong, it’s a keeper but there was something missing, a dark note and a spicy note. I wonder if toasting the spices first would help deepen everything? Thoughts??
I used asparagus instead of Brussels because I got a free pkg of fresh asparagus when I bought the salmon for the salmon & couscous salad. Don’t even get me started on that recipe lol….SO GOOD
Sarah says
I think smoked sea salt flakes would be a great addition! Toasting the spices would definitely help deepen the flavors, but you could also experiment with adding a little harissa like you said and maybe increasing the cinnamon just a bit. That might help you get the dark and spicy flavors you were missing.