Moroccan Sheet Pan Chicken

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and quick to cook, while canned beans are often cheaper.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more economical.

Trim and clean 2 lbs of boneless skinless chicken breasts, cutting large pieces in half.

Place chicken in a gallon Ziploc bag for marinating.

Zest 1 whole lemon and 1/2 navel orange into a small bowl.

Slice 1/2 orange and 1 lemon, saving slices for later.

Juice the remaining half of the orange and add juice from wedges to the bowl along with 1/4 cup lemon juice.

Grate ginger root and garlic cloves into the marinade.

Add olive oil and whisk the marinade together.

Pour marinade over chicken, seal the bag, and refrigerate for 30 minutes to 2 hours.

Trim cauliflower and cut into pieces, slice onion and baby potatoes into 1-inch pieces.

Line a sheet pan with parchment paper and place marinated chicken on the pan, saving the marinade.

Coat vegetables with the leftover marinade and spread them on the sheet pan with the chicken.

Arrange citrus slices on top of chicken and vegetables, and sprinkle green olives on top.

Bake in the oven at 425°F for about 25 minutes or until chicken reaches 165°F.

Remove chicken and let it rest for 10 minutes while the vegetables continue cooking for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary