Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons Moroccan spices (cumin, paprika, coriander, cinnamon)
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 zucchini, sliced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil and Moroccan spices.
- Add chicken thighs to the bowl and coat them well with the spice mixture.
- On a sheet pan, scatter the sliced onions, bell peppers, and zucchini.
- Place the coated chicken thighs on top of the vegetables.
- Season with salt and pepper.
- Bake for 30-35 minutes, or until the chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley if desired, and serve.
Notes
Choose skin-on chicken thighs for the crispiest texture. Cut vegetables into similar sizes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg