Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
Spiced chicken thighs roasted with sweet potatoes, carrots, and cauliflower — all on one pan — topped with dried cherries, pistachios, and creamy feta yogurt sauce.
- 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.
