I keep this recipe on repeat because it’s easy, nourishing, and full of layered flavor. Everything roasts together on one pan, the spices are warm without being overpowering, and the toppings add sweetness, crunch, and freshness. I also enjoy how balanced it feels, with protein, vegetables, and bold seasoning all in one dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds boneless skinless chicken thighs 1 large sweet potato, cut into 1/2-inch cubes 2 cups small cauliflower florets 1 yellow onion, cut into chunks 3 large carrots, sliced into chunks 3 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons ground cinnamon 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt Freshly ground black pepper, to taste
For garnish 1/3 cup unsweetened dried cherries or dried cranberries 1/4 cup chopped fresh cilantro 1/4 cup chopped roasted pistachios or almonds
For the feta yogurt sauce 1 large garlic clove 1/3 cup plain Greek yogurt 1/4 cup feta crumbles 1/2 tablespoon fresh lemon juice 1 tablespoon water Salt and black pepper, to taste
Directions
I begin by preheating the oven to 425°F and lining a large baking sheet with parchment paper or foil.
In a large bowl, I add the chicken thighs, sweet potatoes, cauliflower, onion, and carrots. I drizzle everything with olive oil and sprinkle on the cumin, turmeric, cinnamon, garlic powder, cayenne, salt, and black pepper. I toss everything well until the chicken and vegetables are evenly coated.
I spread everything onto the prepared baking sheet, grouping the vegetables loosely to help them cook evenly. I roast the pan in the oven, stirring the vegetables halfway through, until the chicken is cooked through and the vegetables are fork-tender.
While everything cooks, I make the feta yogurt sauce by blending the garlic, yogurt, feta, lemon juice, and water until smooth. I season it lightly with salt and pepper and set it aside.
Once the chicken and vegetables are done, I remove the pan from the oven and immediately sprinkle the dried cherries, cilantro, and pistachios over the top. I drizzle the feta yogurt sauce over everything or serve it on the side.
Servings and Timing
I make this recipe to serve 4 people. Prep time takes about 20 minutes. Cook time is around 25 minutes. Total time comes to approximately 45 minutes.
Variations
I sometimes substitute dried apricots or raisins for the cherries. When I want extra heat, I increase the cayenne slightly. I also enjoy swapping pistachios for toasted almonds or adding a pinch of smoked paprika for depth.
Storage / Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm everything in the oven or microwave, keeping the sauce separate until serving.
FAQs
Can I use chicken breasts instead of thighs?
I prefer thighs for juiciness, but I do use breasts occasionally and adjust the cooking time slightly.
Can I prep this ahead of time?
I often chop the vegetables and mix the spices earlier in the day to save time.
Is this dish spicy?
I find it mildly warm, but I adjust the cayenne depending on my mood.
Can I make this dairy-free?
I skip the feta yogurt sauce or use a dairy-free yogurt alternative.
What can I serve with this dish?
I enjoy it on its own, but it also pairs well with couscous, rice, or flatbread.
Conclusion
This sheet pan Moroccan chicken with sweet potatoes and cauliflower is one of my favorite dinners when I want bold flavor with minimal cleanup. I love how the spices, textures, and toppings come together into a meal that feels comforting, vibrant, and deeply satisfying.
Spiced chicken thighs roasted with sweet potatoes, carrots, and cauliflower — all on one pan — topped with dried cherries, pistachios, and creamy feta yogurt sauce.
Author:Emma
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings
Category:Dinner / Main Course
Method:Sheet Pan / Oven-Baked
Cuisine:Moroccan-Inspired, Mediterranean
Diet:Gluten Free
Ingredients
For the Sheet Pan Meal
1½ lbs boneless skinless chicken thighs
1 large sweet potato, cut into ½-inch cubes (about 2 cups)
2 cups small cauliflower florets
1 yellow onion, cut into chunks
3 large carrots, sliced into ½-inch chunks (or 6 small heirloom carrots)
3 tablespoons olive oil
1½ teaspoons ground cumin
1½ teaspoons ground turmeric
1½ teaspoons ground cinnamon
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper, to taste
To Garnish
⅓ cup unsweetened dried cherries (or dried cranberries)
¼ cup diced fresh cilantro
¼ cup chopped roasted pistachios (or chopped almonds)
Feta Yogurt Sauce
1 large garlic clove
⅓ cup plain Greek yogurt (whole milk or 2%)
¼ cup crumbled feta cheese
½ tablespoon fresh lemon juice
1 tablespoon water (to thin)
Salt and pepper, to taste
Instructions
Preheat oven to 425°F (220°C). Line one large or two small baking sheets with parchment or foil.
In a large bowl, combine chicken thighs, sweet potatoes, cauliflower, onion, and carrots.
Add olive oil, cumin, turmeric, cinnamon, garlic powder, cayenne, salt, and pepper. Toss until evenly coated.
Arrange the mixture on the baking sheet(s), grouping by ingredient if possible.
Bake for 25–35 minutes, stirring vegetables and rotating pans halfway through. Carrots and sweet potatoes should be fork-tender.
While baking, make the feta yogurt sauce: add garlic, yogurt, feta, lemon juice, and water to a food processor. Blend until smooth. Season with salt and pepper.
Once cooked, remove sheet pan from the oven. Sprinkle with dried cherries, cilantro, and pistachios.
Drizzle with feta yogurt sauce or serve it on the side. Serve warm.
Notes
Dried Fruit Swap: Use dried apricots, cranberries, or raisins if cherries aren’t available.
Nut Swap: Use roasted almonds in place of pistachios.
Meal Prep Tip: This dish stores well and can be reheated for quick lunches or dinners.
Serve over couscous, quinoa, or with warm flatbread to make it even heartier.
