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Sheet-Pan Ras el Hanout Chicken & Vegetables

A one-pan Moroccan-spiced dinner. Everything roasts on a single sheet, so the vegetables soak up the chicken drippings.

Ingredients​

Chicken

  • 6 chicken thighs
  • 1½–2 tsp Ras el Hanout
  • 1 tsp salt
  • ½ tsp pepper
  • 2–3 tbsp olive oil
  • 3 cloves garlic, minced
  • Juice of ½ lemon

Vegetables

Use what you have — this combo works especially well:

  • 2 potatoes or sweet potatoes, cubed
  • 2–3 carrots, cut into chunks
  • 1 red onion, cut into wedges
  • 1 bell pepper, sliced
  • Handful of green olives (optional)
  • 1 tsp Ras el Hanout + 1–2 tbsp olive oil, to toss

To finish

  • Fresh parsley or cilantro, chopped
  • Lemon wedges

Method​

  1. Heat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment.
  2. Marinate the chicken. In a bowl, toss the thighs with 1½–2 tsp Ras el Hanout, salt, pepper, olive oil, minced garlic, and the lemon juice. Let sit 15–30 min if you have time (or go straight to roasting).
  3. Season the vegetables. In a separate bowl, toss the cubed potatoes, carrots, onion, and pepper with 1–2 tbsp olive oil, 1 tsp Ras el Hanout, and a pinch of salt.
  4. Build the pan. Spread the vegetables in a single layer. Nestle the chicken thighs on top, skin-side up, so the fat bastes the vegetables as it renders. Scatter olives around, if using.
  5. Roast for 35–45 min, until the chicken reaches 175°F (80°C) internal and the skin is browned, and the potatoes are tender. Stir the vegetables once halfway through.
  6. Rest & serve. Let rest 5 min. Shower with parsley or cilantro and serve with lemon wedges.

Notes​

  • Even cooking: cut the potatoes and carrots small (½–¾ in) so they finish in the same time as the chicken.
  • Crispier skin: broil for the last 2–3 min.
  • Sheet space: don't crowd the pan — spread everything out so it roasts instead of steaming. Use two pans if needed.
  • Serve over couscous or with warm flatbread to catch the pan juices.