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Super easy Sheet Pan Moroccan Chicken are tasty spiced chicken legs perfectly crispy on the outside and deliciously succulent on the inside. #mustlovehomecooking

Sheet Pan Moroccan Chicken with Chickpeas

Super easy Sheet Pan Moroccan Chicken with Chickpeas are crispy, spiced chicken legs, healthy chickpeas and veggies. No marinating needed - just dust with spices, bake and enjoy!
5 from 2 votes
Prep Time :10 minutes
Cook Time :35 minutes
Caramelizing the sauce :6 minutes
Total Time :51 minutes
Servings :6
Calories :359
Course :Dinner, Main Course


  • 2.5 pounds chicken legs skin on, bone in (about 12 legs)
  • 1 pound asparagus spears tough ends removed (18 - 20 spears)
  • 1 medium red bell pepper stemmed and seeded, cut into large strips
  • 15 ounce canned chickpeas drained and rinsed
  • 2 tbsp olive oil divided

For The Chicken Rub and Vegetable Flavoring


  • Preheat oven to 450°F. Lightly grease sheet pan with 1 tablespoon olive oil.
  • In a small bowl, mix dry spice rub ingredients until well combined. Divide in half. Mix olive oil with one spice rub half and rub all over chicken, coating all sides. Place chicken on baking sheet in single layer.
  • Add beans and vegetables to sheet pan around chicken legs. Drizzle remaining tablespoon olive oil evenly over beans and vegetables, then sprinkle with remaining dry spice mix.
  • Place sheet pan on middle oven rack. Bake 20 - 25 minutes, flipping chicken halfway thru, until internal temperature reaches 165° at thickest part of leg.

Chef Tips

Chicken legs vary in size - larger chicken legs may take longer to cook. Use an instant read meat thermometer to check that chicken is at 165F.

Nutrition Facts

Serving: 2legsCalories: 359kcalCarbohydrates: 15gProtein: 23gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 100mgSodium: 388mgPotassium: 535mgFiber: 5gSugar: 2gVitamin A: 1487IUVitamin C: 30mgCalcium: 61mgIron: 4mg

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