This easy to make Sheet Pan Moroccan Chicken is loaded with chicken breasts (or thighs) butternut squash, carrots and red onion all coated in a warm blend of Moroccan spices and baked in the oven. The chicken and tender veggies are then garnished with crunchy pistachios and juicy pomegranate seeds and drizzled with a creamy tahini sauce.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
On a 18 x 13 inch* sheet pan arrange the carrots, red onion, butternut squash and sliced lemons.
In a bowl whisk together the olive oil, cumin, paprika, coriander, turmeric, cinnamon, ginger, salt and garlic. Pour 2/3 of the sauce over the veggies and use your hands to toss the veggies to ensure they are well coated in the sauce.
Arrange the chicken breasts on the tray with the veggies and pour the remaining 1/3 of the sauce over the chicken. Place the tray in the oven to bake for 30-35 minutes until the chicken is cooked through.
To make the tahini sauce in a blender combine the tahini, lemon juice, garlic, ginger, water and paprika and blend until completely smooth.
When the veggies and chicken are done cooking, remove from the oven and sprinkle the chopped pistachios, cilantro and pomegranate seeds overtop. Drizzle the tahini sauce overtop and serve and leftover on the side.
Notes
*don't use a sheet pan any smaller in size, the more space the veggies have to spread out, the more caramelized they will become on the edges