Moroccan Sheet Pan Chicken with Chickpeas & Vegetables
Recipe type: Dinner
Cuisine: Moroccan, North African
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 boneless, skinless chicken breasts
  • 1 can of chickpeas, drained and rinsed
  • 1 lb carrots, peeled and chopped into 1-inch pieces
  • 1 red onion, cut into 8 wedges
  • ⅓-2/3 cups dried figs, roughly chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh ginger, grated
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  1. Preheat oven to 425 and grease a large baking sheet with olive oil or line it with parchment paper.
  2. Peel and chop the carrots into 1-inch pieces. Cut onion in half, peel it, and then cut each half into four pieces, so that you are left with 8 wedges. Roughly chop the dried figs into quarters, or small bite-sized pieces. Mince the garlic. Grate the ginger.
  3. In a large mixing bowl, combine the garlic, ginger, and all of the dried spices and mix well. Add the chicken, vegetables, and chickpeas, drizzle everything with the extra virgin olive oil, and then using a large spoon, stir it all very well, so that all the vegetables, chicken, and chickpeas get coated in the spice mixture.
  4. Pour everything out on to the baking sheet and arrange it so that it is all in an even layer, trying to avoid things lying on top of one another. If necessary use two baking sheets.
  5. Bake for 20 minutes, or until the chicken reaches 165 degrees.
Recipe by The Balanced Kitchen at