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Sheet pan meals are delightful. Throw it all on a pan, toss it in the oven and dinner is served! And this sheet pan dinner that is infused with Moroccan-inspired flavors is sure to please at your dinner table. I know y’all will love this Sheet Pan Moroccan-Inspired Chicken!

Sheet Pan Moroccan-Inspired Chicken

When I was working on my most recent cookbook, this was a recipe — for whatever reason– that didn’t make the final cut. I love it, though– so I am still not quite sure what made me shy away from including it. With that all being said, it’s a 100% worthy dish to make any night of the week!

Sheet Pan Moroccan-Inspired Chicken

This Sheet Pan Moroccan-Inspired Chicken is very low maintenance and the flavors are robust! Beautiful spices like saffron, cumin and paprika marry well with chicken, sweet potatoes, olives and raisins. It’s got a great balance of savory, sweet and tangy all in one complete dinner.

Sheet Pan Moroccan-Inspired Chicken
5 from 5 votes

Sheet Pan Moroccan-Inspired Chicken

Total: 1 hour
Servings: 4 People


  • 3.5 pounds bone-in skin-on chicken parts I do a mix of chicken thighs and drumsticks
  • 1 pound sweet potatoes, cut into 2 inch wedges
  • 2 cups thinly sliced sweet onions about 1 large sweet onion. You can also sub a yellow onion here if you prefer.
  • 1 cup drained, pitted green olives
  • ¼ cup avocado oil
  • ¼ cup distilled white vinegar
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne
  • A pinch of saffron threads about 20-25 threads
  • 2 cloves minced garlic
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ¼ cup golden raisins
  • ¼ cup fresh dill fronds for garnish


  • Preheat oven to 375 degrees Fand line a baking sheet with parchment paper.
  • Place the chicken parts, potatoes, sweet onion, and green olives on the prepared baking sheet.
  • In a small bowl, combine the avocado oil, white vinegar, cumin, ground turmeric, paprika, cayenne, saffron threads and garlic. Whisk to combine and drizzle over the content on the baking sheet. Toss until well combined and spread into a single layer. Sprinkle it with the salt and pepper.
  • Transfer to the oven and cook for 20 minutes. Remove from the oven and add the raisins. Gently toss to combine. Return sheet pan to the oven and cook until the chicken is golden brown and cooked through, about 20 to 25 more minutes.
  • Garnish with dill to serve.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 People

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    Whole family loved this recipe, especially our two little ones! Loved how easy it was to put together and it was all so flavorful!

  2. 5 stars
    This was very flavorful and super easy for a week night meal. My grocery store only offered bone in skin on chicken breast and drumsticks and it was still perfect! No need to adjust timing.

  3. Hi Alex, I always love your recipes and just put your new book on my Christmas list. 😀

    Quick question on this recipe: With all of the tossing ingredients, I’m thinking of cooking this in a Pyrex baking dish so I don’t make a mess. Would that change the cook time or dish in anyway? I know sometimes metal vs glass can change things.

    Please let me know. Thank you! xx

  4. Sounds FABULOUS! I was curious your thoughts on baking with boneless chicken thighs. Would it still be delicious and would you recommend baking it less time?

    1. Hi! With these flavors it will still be amazing! I’d definitely cut the cook time down a bit. Boneless, skinless chicken thighs only take about 30 minutes to cook normally at 375.

  5. Looks amazing! Will it still be wonderful without the saffron threads or are they a must? (Live in a very rural location…)