5-Ingredient Baked Moroccan Chicken Is the Ultimate Budget-Friendly Dinner

Baked Moroccan Chicken with Couscous

Sometimes the best dinner decisions are the simplest. This sheet pan meal is bold, flavorful, and comes together with minimal cleanup, using just one pan for the chicken and veggies, and one pot for the couscous. You can whip up this delicious entree in under 30 minutes!

At the heart of this recipe is rose harissa, a North African chili paste that's equal parts heat, spice, and subtle floral aroma. It’s more complex than traditional harissa thanks to rose petals and warm spices like cumin, coriander, and caraway. Rubbing it under and over the chicken skin allows those flavors to infuse the meat as it roasts, creating crispy, golden skin and juicy, flavor-packed bites.

Don’t have rose harissa? Regular harissa works too! Either version gives the chicken a deep, smoky heat that’s balanced out by the briny green olives and lightly caramelized broccoli.

Why This Sheet Pan Method Works

This isn’t just about tossing everything on a tray. The staggered bake time is key. Starting the chicken and olives first lets the meat begin rendering its fat and flavor, which the broccoli then roasts in when it joins the pan ten minutes later. The florets soak up just enough of that seasoned oil, roasting until tender with slightly crispy edges. Meanwhile, the couscous cooks in a separate pot, absorbing all the spices from its seasoning packet, plus the crunch of pine nuts if you’re using a boxed mix.