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Moroccan Sheet Pan Chicken with Sweet ‘n Salty Carrots and Chickpeas

A masterclass in North African aromatics and thermal efficiency. By utilizing a high-density spice rub and a one-pan roasting method to marry the salinity of Kalamata olives with the syrupy sweetness of Medjool dates, we achieve a prestigious shared meal defined by its complex flavor bouquet and unpretentious excellence.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Wait Time (Marinating) 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

The Moroccan Spice Blend
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
The Sheet Pan Assembly
  • 8 large boneless skinless chicken thighs
  • 4 tablespoons high-quality olive oil divided
  • 1 whole orange cut into thin slices
  • 1 large red onion cut into ½-inch wedges
  • 1 pound baby carrots halved
  • 1 whole head of garlic cloves peeled
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ cup Kalamata olives chopped
  • ½ pound pitted Medjool dates approx. 1 ½ cups
  • 1 cup dry white wine
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

The Technical Marinate
  1. In a small ceramic bowl, whisk together all the spices until perfectly uniform.
  2. Place the chicken pieces and orange slices into a large resealable plastic bag.
  3. Add 3 tablespoons of the spice blend to the bag, seal, and shake vigorously to ensure a uniform coat.
  4. Refrigerate for at least 2 hours, or overnight, to allow the aromatics to deeply penetrate the muscle fibers.
Architectural Pan Build
  1. Preheat the oven to 400°F.
  2. Coat a large rimmed sheet pan or baking dish with vegetable oil spray.
  3. Arrange the marinated chicken and orange slices on the pan.
  4. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
Developing the Harvest Layer
  1. In a separate bowl, toss the onion, carrots, garlic, and chickpeas with the remaining 2 tablespoons of olive oil and 1 tablespoon of the spice blend.
  2. Distribute the vegetable mixture evenly around the chicken.
  3. Add the chopped olives and dates into the crevices of the assembly.
  4. Pour the dry white wine over the entire pan to facilitate the braising reduction.
The Thermal Execution
  1. Bake for 30 to 45 minutes until the chicken is cooked through and the internal temperature reaches 165°F.
  2. Transfer the chicken pieces to a large, pre-warmed serving platter.
  3. Spoon the reduced pan juices, roasted fruits, and vegetables generously over the protein.
  4. Garnish with a heavy hand of fresh cilantro and serve alongside lemon-infused jasmine rice.