Moroccan Orange Sheet Pan Chicken

Name: Moroccan Orange Sheet Pan Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Moroccan, African
Ingredients: 2 pounds boneless, skinless chicken thighs; 1/2 red onion (thinly sliced); 1 pound peeled carrots (cut into 1 1/2-inch chunks); 1 navel orange or 2 small tangerines ( cut into 2-inch wedges); 3 green onions (white and green parts sliced 1/2-inch thick); 2 garlic cloves (sliced); 2 pitted Medjool dates (finely chopped); 1 2- inch knob ginger (peeled and grated); 1/4 cup extra-virgin olive oil; 2 teaspoons cumin seeds; 2 teaspoons ground coriander; 1 1/2 teaspoons kosher salt; 1/2 - 1 teaspoon crushed red chili flakes; 1/2 cup fresh cilantro (mint or parsley leaves)

10 steps

Prep:20minCook:25min

An easy, tasty weeknight meal: Roasted sheet pan chicken with Moroccan spices, fresh orange and carrots. The chicken is delicious over couscous, quinoa or with warm flatbread on the side.

Updated at: Thu, 17 Aug 2023 12:34:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories507.7 kcal (25%)

Total Fat24.4 g (35%)

Carbs25.6 g (10%)

Sugars15.8 g (18%)

Protein46.8 g (94%)

Sodium988.9 mg (49%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 poundsboneless skinless chicken thighs

0.5red onion

thinly sliced

1 poundcarrots

peeled, cut into 1 1/2-inch chunks

1navel orange

or 2 small tangerines, cut into 2-inch wedges

3green onions

white and green parts sliced 1/2-inch thick

2garlic cloves

sliced

2pitted Medjool dates

finely chopped

1 x 2 inchginger

knob, peeled and grated

¼ cupextra-virgin olive oil

2 teaspoonscumin seeds

2 teaspoonsground coriander

1 ½ teaspoonskosher salt

½ teaspooncrushed red chili flakes

½ cupfresh cilantro

mint or parsley leaves

Instructions

Step 1

Preheat oven to 450 (230C) degrees.

Step 2

Arrange the chicken on a large rimmed baking sheet.

Step 3

Add the red onion, carrots, orange, green onions, garlic, dates and ginger to the chicken. Pour over the olive oil and sprinkle everything with the cumin, coriander, salt, and chili.

Step 4

Toss well with your hands so that all the ingredients are evenly coated with the oil and spices (go ahead and use tongs if you don’t want to touch the raw chicken). Space the chicken and vegetables so they are in a flat, even layer.

Step 5

Roast 22-25 minutes. The orange should be charred in spots, the carrots tender and the chicken nicely golden brown and cooked through.

Step 6

Squeeze the orange wedges with tongs, or press on them with the back of a spoon to release their juices. Sprinkle the cilantro over and serve.

Step 7

NOTES

Step 8

For a quick pan sauce, pour a 1/4 cup water or broth into the hot pan and scrape up any browned bits.

Step 9

Meal prep: Get everything cut and sliced and combine with the chicken and seasonings in a heavy-duty storage bag. Let it marinate while you’re at work or out of the house.

Step 10

Preheat oven about 45 minutes before ready to serve, and arrange everything in one layer on a sheet pan.

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