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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!
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5 from 1 vote

Moroccan Chicken Thighs with Carrots + Brussels Sprouts

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!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

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!