Don’t worry about a big mess with lots of pots and pans! You can make the most delicious meal all in one sheet pan that can feed the whole family, or double it and feed a crowd!

Ok, I am obsessed with this meal right now. It is basically a fairly major spin on my favorite meal of all time, The Best Greek Chicken and Potatoes.

I take the same premise of crispy, golden roasted chicken and caramelized vegetables that are cooked in an incredibly flavorful sauce and chicken juice (Um, YUM) and give it a twist by using a traditional Moroccan 7 spice blend. Lets just say that it turns out really, really well.

I have been making this quite a bit lately because I ordered a whole bunch of whole chickens from Butcher Box and now I have to use them all up- but, yeah, NO PROBLEM!! Because I can’t really get enough of this yumminess.

(If you are interested in ordering Butcher Box yourself, they are sharing a great deal with me for you guys- You get free bacon and $40 off ($20 off for two months) for your first order!) 

Morrocan Sheet Pan Chicken from HeatherChristo.com

You also can’t beat the fact that it is all made on one sheetpan, so you are not struggling with lots of pots and pans to make such a beautiful dinner. This generously feeds a family of 4-6, (probably you have leftovers) or you could double it and you truly have a while dinner parties worth of food that you don’t have to do any cooking for!!! You can just pop this in the oven and walk away. It doesn’t get any better than that.

Morrocan Sheet Pan Chicken from HeatherChristo.com

Moroccan Sheet-Pan Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 whole chicken, cut in half
  • Delicate squash rounds, cut ⅓” thick (remove seeds from the middle of the squash rounds)
  • 1 red onion, cut into rounds
  • Butternut squash or pumpkin chunks
  • Moroccan Sauce:
  • 6 cloves garlic, chopped
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon tumeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 cup olive oil
  • ⅓ cup fresh lemon juice and zest (reserve the lemon halves that you squeezed)
  • Kosher salt
  • Lemon Wedges and Olives for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut a whole chicken (with a very sharp knife) directly through the middle so that you have two halves. Place them (drum sticks up!) on a sheetpan.
  3. Place the squash rounds, red onions and squash or pumpkin chunks all around and in between the chicken halves. Tuck the squeezed lemon halves around the chicken.
  4. In a small bowl, whisk together the garlic and spices and then add the olive oil and fresh lemon juice and zest. Pour the sauce over the chickens and all of the vegetables and toss them to coat the vegetables. Sprinkle everything generously with kosher salt.
  5. Roast the chicken and vegetables at 350 degrees for 90 minutes until the Chicken is crispy and golden and the veggies are tender and caramelized. Add Fresh lemon wedges and the olives and pomegranate seeds to the dish and serve immediately, making sure that you scrape up all of the golden bits from the pan and spoon the olive oil sauce over the chicken and vegetables.

 

Print Recipe  

Don’t worry about a big mess with lots of pots and pans! You can make the most delicious meal all in one sheet pan that can feed the whole family, or double it and feed a crowd!

Ok, I am obsessed with this meal right now. It is basically a fairly major spin on my favorite meal of all time, The Best Greek Chicken and Potatoes.

I take the same premise of crispy, golden roasted chicken and caramelized vegetables that are cooked in an incredibly flavorful sauce and chicken juice (Um, YUM) and give it a twist by using a traditional Moroccan 7 spice blend. Lets just say that it turns out really, really well.

I have been making this quite a bit lately because I ordered a whole bunch of whole chickens from Butcher Box and now I have to use them all up- but, yeah, NO PROBLEM!! Because I can’t really get enough of this yumminess.

(If you are interested in ordering Butcher Box yourself, they are sharing a great deal with me for you guys- You get free bacon and $40 off ($20 off for two months) for your first order!) 

Morrocan Sheet Pan Chicken from HeatherChristo.com

You also can’t beat the fact that it is all made on one sheetpan, so you are not struggling with lots of pots and pans to make such a beautiful dinner. This generously feeds a family of 4-6, (probably you have leftovers) or you could double it and you truly have a while dinner parties worth of food that you don’t have to do any cooking for!!! You can just pop this in the oven and walk away. It doesn’t get any better than that.

Morrocan Sheet Pan Chicken from HeatherChristo.com

Moroccan Sheet-Pan Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 whole chicken, cut in half
  • Delicate squash rounds, cut ⅓” thick (remove seeds from the middle of the squash rounds)
  • 1 red onion, cut into rounds
  • Butternut squash or pumpkin chunks
  • Moroccan Sauce:
  • 6 cloves garlic, chopped
  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon tumeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 cup olive oil
  • ⅓ cup fresh lemon juice and zest (reserve the lemon halves that you squeezed)
  • Kosher salt
  • Lemon Wedges and Olives for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut a whole chicken (with a very sharp knife) directly through the middle so that you have two halves. Place them (drum sticks up!) on a sheetpan.
  3. Place the squash rounds, red onions and squash or pumpkin chunks all around and in between the chicken halves. Tuck the squeezed lemon halves around the chicken.
  4. In a small bowl, whisk together the garlic and spices and then add the olive oil and fresh lemon juice and zest. Pour the sauce over the chickens and all of the vegetables and toss them to coat the vegetables. Sprinkle everything generously with kosher salt.
  5. Roast the chicken and vegetables at 350 degrees for 90 minutes until the Chicken is crispy and golden and the veggies are tender and caramelized. Add Fresh lemon wedges and the olives and pomegranate seeds to the dish and serve immediately, making sure that you scrape up all of the golden bits from the pan and spoon the olive oil sauce over the chicken and vegetables.