When it comes to delicious and hassle - free meals, this baked Moroccan chicken with couscous takes the cake. The combination of the rich, aromatic flavors of Moroccan cuisine and the simplicity of sheet - pan cooking makes it a winner for busy weeknights or even a special weekend dinner.

Let's start with the star of the show, the Moroccan chicken. The spices used in Moroccan cuisine are what give this dish its unique and unforgettable taste. You'll need a blend of cumin, coriander, paprika, cinnamon, and a touch of cayenne pepper for a bit of heat. These spices not only add flavor but also have numerous health benefits. Cumin, for example, is known to aid in digestion, while cinnamon has antioxidant properties.

To prepare the chicken, first, pat it dry with paper towels. This helps the spices adhere better and ensures a nice, crispy exterior when baked. Rub the chicken pieces generously with the spice blend. You can use chicken thighs or breasts, depending on your preference. Thighs tend to be more moist and flavorful, while breasts are leaner.

Next, it's time to make the couscous. Couscous is a staple in Moroccan cuisine and is incredibly easy to prepare. Boil some water with a bit of salt and a drizzle of olive oil. Once the water is boiling, add the couscous, remove it from the heat, and cover it with a lid. Let it sit for about 5 - 10 minutes until the water is absorbed. Fluff the couscous with a fork, and it's ready to go.

Now, onto the sheet - pan magic. Preheat your oven to a high temperature, around 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the spiced chicken pieces on one side of the sheet. On the other side, you can add some vegetables. Bell peppers, onions, and cherry tomatoes are great choices. Drizzle the vegetables with a bit of olive oil and sprinkle them with a little salt and pepper.

Put the sheet pan in the oven and let it bake for about 25 - 30 minutes. The chicken should be cooked through, with an internal temperature of 165°F (74°C), and the vegetables should be tender with a bit of char on the edges. The high - heat baking ensures that the chicken gets a nice crust while the vegetables retain their nutrients and flavor.

Once the chicken and vegetables are done, it's time to plate up. Serve the baked Moroccan chicken on a bed of fluffy couscous. Top it off with the roasted vegetables. You can also add a dollop of Greek yogurt or some fresh cilantro for an extra burst of flavor. The creamy yogurt contrasts nicely with the spicy chicken, and the fresh cilantro adds a pop of color and a bright, herbal note.

This baked Moroccan chicken with couscous is not only a treat for your taste buds but also a healthy option. The chicken is a great source of protein, the couscous provides complex carbohydrates for energy, and the vegetables are packed with vitamins and minerals. Whether you're cooking for your family or having friends over, this dish is sure to impress. It's a perfect example of how you can create a restaurant - quality meal at home with minimal effort and time.

So, the next time you're looking for a new recipe to try, give this baked Moroccan chicken with couscous a go. You'll be glad you did, as you savor every bite of this flavorful and satisfying dish.