SHEET PAN MOROCCAN CHICKEN

sheet pan moroccan chicken

Let’s take a quick moment of silence for this Sheet Pan Moroccan Chicken. Why? Because it is one of my kids absolute favorite meals that I have ever made. It’s kind of funny, because when I originally made this for Whole30recipes I was nervous that my kids wouldn’t like the Moroccan flavors of this dish.  Man oh man was I wrong. Like really really REALLY wrong. I should have made 2 pans of it because they blew right through this!

sheet pan moroccan chicken

I like to class it up a bit by hasslebacking the potatoes. Plus for some reason my kids will eat a hasslebacked sweet potato, but not normal diced sweet potatoes. Kids are weird. I digress.  If you want to look like the most awesome person ever below is the how-to on hasslebacking.  If you want to be boring and lame you can just cut up your potatoes.  (jk, jk….or am I jk-ing; you’ll never know 😉 )

Hasslebacking dem taters:

  1. Wash your potato.
  2. Take chopsticks or pencils and put them on each side of the potato (length wise)  This will be your “stopper” so that you don’t cut all the way through the potatoes.
  3. With a sharp knife (duh) slice thinly width wise.

Boom. You’ve just hasslebacked your 1st potato.

You ready to get to the delicious recipe yet? Alright, I won’t leave you hanging anymore!

MOROCCAN CHICKEN WITH HASSLEBACK POTATOES

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6

Ingredients

  • 2 lbs boneless chicken thighs or breasts
  • lemon slices
  • 2 12 oz bag of baby carrots
  • 4 potatoes of choice
  • 1/2 cup melted ghee, for potatoes
  • OPTIONAL: fresh cilantro
  • FOR MARINADE:
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 tbl paprika
  • 1 tbl turmeric
  • 1 tsp cumin
  • 1 tsp ginger
  • 1 tsp salt and pepper
  • 1/4 cup avocado oil

Instructions

  1. Stick chicken, onion, oil, and seasonings into a bowl or bag, toss and let marinate for at least 2 hours. Overnight is best.
  2. Preheat oven to 425° F.
  3. Slice your potatoes very thinly and place on sheet pan.
  4. Brush melted ghee onto taters and place in oven for 20 min.
  5. After 20 minutes, remove pan, add your chicken and carrots and place lemon slices randomly on top.
  6. Brush more ghee onto potatoes and place the whole pan back into the oven.
  7. Cook another 20-25 minutes or until chicken is done.
  8. Garnish with fresh cilantro.
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sheet pan moroccan chicken

You may already know that I’m not a huge fan of leftovers, but boy oh boy is this good the next day.  Probably because all the flavors had even more time to mingle with each other.

And as if hasslebacking your potatoes wasn’t enough, add some green olives when you add the lemon slices in for some extra noms in this delicious meal.

sheet pan moroccan chicken

Try this with your picky kids, or husbands, or wives, friends or foes…..whoever!  This sheet pan meal could definitely be the game changer for this. I’m almost willing to place bets on it!

 

Whole30: yes

Paleo: use sweet potatoes only

 

8 comments

  1. Shauna says:

    My daughter is allergic to lemons (of all things!). Would it change the flavor dramatically to skip it? Or is there another citrus profile that might work instead?

    • Pretend it's a Donut says:

      it won’t change it dramatically, if she can do oranges, that would probably work, but you can totally omit it.

  2. Kassie Joslin says:

    I made this last week and am already making it again! So much great flavor!! Is it okay to marinate the carrots with the chicken? I did last time but wasn’t sure if I should be doing that, with chicken/salmonella issues. We didn’t get sick last time but we are serving to guests tonight. 😊

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