Moroccan Chicken Thigh Sheet Pan Dinner

Recipe View In a resealable plastic bag, whisk together the lemon zest and juice, 2 tablespoons of olive oil, 1.5 teaspoons of ras el hanout, and 0.5 teaspoon of salt. Add the chicken thighs, ensuring the marinade coats them thoroughly, especially under the skin. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. (Prep time: 5 minutes, Marinating: 30+ minutes)

Recipe View Remove the chicken from the refrigerator 20 minutes before baking to allow it to come to room temperature. This ensures even cooking. (Resting: 20 minutes)

Recipe View Preheat your oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil for easy cleanup. (Prep: 5 minutes)

Recipe View In a large bowl, combine the sweet potato, zucchini, chickpeas, and artichoke hearts. Drizzle with the remaining 2 tablespoons of olive oil, 1 teaspoon of ras el hanout, and 0.5 teaspoon of salt. Toss until the vegetables are evenly coated. (Prep: 10 minutes)

Recipe View Remove the chicken from the marinade and arrange the thighs on the prepared sheet pan. Scatter the vegetable mixture around the chicken. (Prep: 5 minutes)

Recipe View Bake in the preheated oven for 15 minutes. Remove the pan and stir the vegetables to ensure even cooking. Continue baking until the chicken is no longer pink at the bone and the juices run clear when pierced with a fork, approximately 15 more minutes. An instant-read thermometer inserted near the bone should register at least 165 degrees F (74 degrees C). (Baking: 30 minutes)

Recipe View Remove from oven and let rest for 5 minutes. Garnish generously with pomegranate seeds, fresh parsley, and chopped pistachios for a burst of color, flavor, and texture before serving. (Finishing: 5 minutes)