This flavorful and healthy Sheet Pan Moroccan Chicken with Roasted Pepper Sauce will be the star of your weeknight dinner menu!
Ahhh, chicken. It’s the go-to for most families and for good reason. It’s cheap, full of protein and a perfect blank canvas to make your own. If you’re tired of fixing the same old bland chicken and potatoes all the time, this Sheet Pan Moroccan Chicken with Roasted Pepper Sauce is going to rock your world and your taste buds.
I’ve been out of town this week house sitting for my parents, so my dear husband has been home by himself. Since I’m not there to cook all of the meals, he has experienced his first foray into cooking. Yay! So far, I’ve only received one FaceTime call asking for help, so I’d say he’s doing a pretty good job! The only thing I have noticed is that he’s a little afraid to experiment with spice. Pro tip: Don’t be. Even if you’re a beginner like him, you should be confident that your dish is going to turn out fabulous, even if you go a little heavy on the granulated garlic.
This chicken is marinated in a mixture of spices, garlic, lime and olive oil before being roasted in the oven alongside purple potatoes and red peppers. Not only do you get a simple dish with easy cleanup, you’re also getting a simple sauce that goes with just about anything! Instead of going with the standard salt and pepper roasted chicken, try out this easy Moroccan sheet pan version for a change!
- ½ cup olive oil
- 4 cloves of garlic, minced and divided in half
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon cayenne pepper
- Juice of two limes, divided
- 8 Boneless, skinless chicken thighs
- 2 pounds purple fingerling potatoes, halved
- 2 bell peppers, sliced into planks
- ¼ cup sour cream
- Salt and pepper to taste
- Preheat oven to 400 degrees F.
- In a small bowl, combine the olive oil, half of the garlic, paprika, cumin, salt, turmeric, cayenne pepper, and lime juice.
- Place the chicken thighs in a large zipper top bag. Pour the marinade over the chicken, and close the bag. Mix the chicken in the bag to make sure it is all covered with the marinade. Place the bag on the counter, turning occasionally for an hour.
- Drizzle olive oil on a rimmed baking sheet and scatter the potatoes and peppers on, sprinkle with salt and pepper and toss to combine. Nestle the chicken thighs around the veggies.
- Bake, uncovered, for 45 minutes to an hour, or until the internal temperature reaches 165 F.
- While the chicken rests, make the red pepper sauce.
- In the bowl of a food processor, combine the peppers you roasted, sour cream, juice of 1 lime and the other half of the garlic. Taste and add salt and pepper as needed.
- Serve the chicken and potatoes with a heaping spoonful of the pepper sauce and a side salad with golden raisins and olives.