Sheet-Pan Moroccan-Spiced Chicken with Roasted Carrots & Olives (Gluten-Free)
Enjoy bold Moroccan flavors in this easy sheet-pan dinner featuring juicy chicken thighs, sweet roasted carrots, and briny olives—all naturally gluten-free and perfect for a hands-off meal.
- 4 pieces bone-in, skin-on chicken thighs
- 4 cups carrots, peeled and cut into sticks
- 1 large red onion, sliced into wedges
- 0.5 cup green olives, pitted
- 3 tbsp olive oil
- 1 medium lemon, sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro or parsley, chopped
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, whisk together olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
⏱️ 2 minutesAdd chicken thighs, carrots, and red onion to the bowl; toss to coat evenly with the spice mixture.
⏱️ 3 minutesArrange coated chicken, carrots, and onions in a single layer on the prepared sheet pan. Scatter lemon slices and olives around the pan.
⏱️ 2 minutesRoast for 35 minutes, or until chicken is cooked through (internal temp 165°F) and carrots are tender.
⏱️ 35 minutes 🌡️ 425°FGarnish with chopped cilantro or parsley before serving.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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