Description
This One Pan Moroccan Chicken and Chickpeas is a fragrant, flavorful dish featuring crispy chicken thighs, spiced chickpeas, and bright lemon. Packed with warm Moroccan-inspired spices, it’s an easy, wholesome one-pan meal that’s both hearty and fresh — perfect for weeknights or entertaining.
Ingredients
For the Chicken:
1.5 lbs Chicken thighs (bone-in, skin-on preferred)
2 tbsp Extra-virgin olive oil
1 tsp Kosher salt, divided
1 tsp Ground cumin
1 tsp Dried oregano
¾ tsp Paprika
½ tsp Black pepper
For the Sauce:
1 small (or ½ large) Red onion, cut into chunks
3–4 Garlic cloves, thinly sliced
2 tbsp Tomato paste
1 tbsp Harissa (adjust to taste)
1 can (15 oz / 425 g) Chickpeas, with liquid
1 whole Lemon, divided (half sliced, half for juicing)
To Serve:
Chopped fresh parsley or dill, for garnish
Instructions
- Preheat the oven: Set oven to 425°F (220°C).
- Season the chicken: Toss chicken thighs with olive oil, ¾ tsp salt, cumin, oregano, paprika, and pepper. Rub seasoning under the skin for maximum flavor.
- Sear the chicken: Heat an oven-safe skillet over medium heat. Place chicken skin-side down and cook 6–7 minutes until golden and crisp. Flip and cook another 2 minutes, then transfer to a plate.
- Build the sauce base: In the same skillet, add red onion and cook for 4 minutes until softened. Stir in garlic, tomato paste, and harissa; cook 2 minutes until rich in color. Season with remaining salt.
- Add chickpeas and lemon: Pour in chickpeas with liquid, scraping up brown bits from the pan. Simmer 2 minutes. Slice half the lemon into rounds; reserve the other half for squeezing later.
- Bake: Nestle chicken thighs back into the pan skin-side up, scatter lemon slices around. Transfer to the oven and bake 16–20 minutes, until internal temperature reaches 165°F (74°C).
- Finish and serve: Squeeze the remaining lemon half over the dish and garnish with chopped parsley or dill. Serve warm with couscous, rice, or pita bread.
Notes
For extra spice, add chili flakes or Aleppo pepper.
Substitute lime for lemon for a different citrus twist.
For a vegetarian version, replace chicken with roasted cauliflower or eggplant.
Boneless thighs cook faster — bake 12–15 minutes.
This dish reheats beautifully, though the chicken skin will lose crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pan / Oven-Baked
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 140 mg
