Sheet Pan Moroccan Chicken With Sweet Potatoes & Cauliflower Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a small bowl, combine the spices (cumin, paprika, turmeric, cinnamon, ginger, salt, and pepper).
• STEP 3.Place the chicken thighs in a large bowl and rub them with the spice mixture, making sure they are evenly coated.
• STEP 4.Arrange the sweet potatoes and cauliflower on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
• STEP 5.Place the chicken thighs on top of the vegetables and drizzle with a little more olive oil.
• STEP 6.Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
• STEP 7.Remove from the oven and let the chicken rest for a few minutes before serving.
• STEP 8.Serve the Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower with a side of couscous or quinoa, and garnish with fresh cilantro or parsley, if desired.

Cooking Tips

• Make sure to evenly coat the chicken thighs with the spice mixture for maximum flavor.
• Cut the sweet potatoes and cauliflower into similar-sized pieces to ensure even cooking.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the spice mixture.
• For a vegetarian version, you can substitute the chicken thighs with tofu or chickpeas.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the leftovers with a fresh salad or use them as filling for wraps or sandwiches.