Delicious, easy sheet pan Moroccan-spiced chicken and veggies made with sweet potato, carrots, cauliflower and wonderful spices like cumin, turmeric and cinnamon. This protein-packed, healthy Moroccan sheet pan chicken recipe is garnished with juicy dried cherries, crunchy pistachios, fresh herbs and a drizzle of homemade feta yogurt sauce for an incredible dinner the whole family will love!


Prep Time:

20 mins

Cook Time:

25 mins




  • 1 ½ pounds boneless skinless chicken thighs
  • 1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)
  • 2 cups small cauliflower florets (from about half a head of cauliflower)
  • 1 yellow onion, cut into chunks
  • 3 large carrots, sliced into ½ inch thick chunks
  • 3 tablespoons olive oil
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground turmeric
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoons garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • Lots of freshly ground black pepper

To garnish:

  • ⅓ cup unsweetened dried cherries (or dried cranberries)
  • ¼ cup diced cilantro
  • ¼ cup chopped roasted pistachios (or sub roasted chopped almonds)

For the feta yogurt sauce:

  • 1 large garlic clove
  • 1/3 cup plain greek yogurt (whole milk or 2%)
  • 1/4 cup feta crumbles
  • ½ tablespoon fresh lemon juice
  • 1 tablespoon water, to thin
  • Freshly ground salt and pepper, to taste


  1. Preheat the oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
  2. Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies. Pour onto the prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, cauliflower in one section and sweet potatoes and onions in one section (as indicated in the photos). Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and sweet potatoes are fork tender.
  3. While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.
  4. Once chicken and veggies are done cooking, remove from the oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose.

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Recipe Notes: 

  • If you don’t have dried cherries, then dried apricots, cranberries or raisins would be a good substitute.
  • Feel free to sub sliced toasted almonds or chopped roasted almonds for pistachios.