Photo of Moroccan sheet pan chicken by WW

Moroccan sheet pan chicken

Total Time
1 hr 2 min
12 min
50 min
The turmeric, olives, lemon, and paprika add great color and flavor to this simple roasted chicken dish. And the chickpeas, carrots, and potatoes fill out the meal, making it hearty as well as healthy. This is a great recipe to double and use all week long for lunches and dinners, whether you're having them at home, at school or at work. The cooked chicken can easily be chopped into chunks and turned into chicken salad, or sliced and tucked into wraps, piled on sandwiches, or tossed on top of your favorite salads. It's a winning recipe with bold enough flavor to keeps things interesting, while being subtle enough to use in other dishes without overpowering them. This is a recipe you want to turn to on a weekend when you feel motivated to batch cook favorites and staples to make life easier for the week to come.


Cooking spray

8 spray(s)

Uncooked boneless skinless chicken breast(s)

22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)

Table salt

1½ tsp

Black pepper

½ tsp

Uncooked baby potatoes

¾ pound(s), quartered

Uncooked baby carrots

6 oz, 1 cup, halved lengthwise

Canned chickpeas

1 cup(s), rinsed, drained, and patted dry

Ground cumin

1½ tsp


1 tsp

Ground turmeric

1 tsp


1 item(s), thinly sliced

Large canned ripe black olive(s)

5 Tbsp, 1/3 cup, chopped


  1. Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Sprinkle chicken with 1 tsp of the salt and the pepper; place on one side of prepared baking sheet.
  2. Combine potatoes, carrots, and chickpeas on other side. Mix cumin, paprika, and turmeric in custard cup; sprinkle over chicken and vegetables. Sprinkle vegetables with remaining 1/2 teaspoon salt and spray with nonstick spray. Top with lemon. Roast until chicken is cooked through, about 30 minutes; transfer to platter and cover to keep warm. Continue roasting vegetables until tender, about 20 minutes longer. Sprinkle with olives.
  3. Serving size: 1 chicken breast (skin discarded), about 1/2 cup vegetables, and generous 1 tablespoon olives