Moroccan-Spiced Sheet Pan Chicken Drumstick | Simple Gluten Free Dinner Idea
❤️ Recipe Summary
These Spiced Sheet Pan Chicken Drumstick with Citrus deliver bold Moroccan-inspired flavor, incredible tenderness, and easy cleanup. With Ras El Hanout, fresh citrus slices, and roasted vegetables, this meal is naturally gluten-free, dairy-free, and perfect for weeknights or meal prep.
Table of Contents
Testing Notes From My Kitchen
I tested these drumsticks multiple times to perfect the seasoning blend and roasting technique. The key is patting the chicken dry, marinating long enough, and using both citrus juice and slices for layered flavor. Roasting everything on one sheet pan gives you crispy skin and juicy meat every time.
Ingredient Notes and Easy Swaps
Here’s what you need for this Moroccan-style sheet pan dinner:
- Chicken drumsticks – Skin-on for the best browning and flavor.
- Ras El Hanout – A warm Moroccan spice blend with cumin, turmeric, ginger, cinnamon, coriander, and paprika.
- Garlic & olive oil – Essential for marinade depth.
- Citrus – Use oranges, lemons, or blood oranges.
- Sweet potatoes or carrots – They complement the spices beautifully.
Can’t find Ras El Hanout? Make one:
Mix:
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp coriander
- ½ tsp ginger
- ¼ tsp cinnamon
- ¼ tsp black pepper
- Pinch of nutmeg + cloves
How to Make Sheet Pan Chicken Drumsticks (Step-By-Step)
- Pat the drumsticks dry and place them in a large bowl.
- Whisk the marinade—olive oil, garlic, Ras El Hanout, salt, pepper, and citrus zest.
- Toss chicken in the marinade and rest 20–30 minutes (or overnight for stronger flavor).
- Arrange on a sheet pan with sweet potatoes, onions, or carrots.
- Add citrus slices around the chicken.
- Roast at 400°F (205°C) for 35–45 minutes until crispy and golden.
Expert Tips for Perfect Moroccan Chicken Legs:
- Dry skin = crispier roast.
- Use convection mode if available for extra browning.
- Don’t overcrowd the pan — space ensures proper roasting.
- Save leftover pan juices to drizzle over rice or quinoa.
- Add fresh herbs (mint, parsley, or cilantro) before serving.
Frequently Asked Questions
Can I use chicken thighs instead of drumsticks?
Yes! Bone-in, skin-on thighs work perfectly. Adjust cook time by +5 minutes.
Is this recipe spicy?
No—Ras El Hanout is warm, fragrant, and mild.
Can I make it ahead?
Marinate the chicken up to 24 hours beforehand.
How do I know the chicken is done?
Internal temperature should reach 165°F (74°C).
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Moroccan-Spiced Sheet Pan Chicken | Simple Gluten Free Dinner Idea
Equipment
- Large mixing bowl
- Sheet pan
- Citrus zester
- Basting brush (optional)
Ingredients 1x 2x 3x
For the Chicken:
- 8 chicken drumsticks
- 3 tbsp olive oil
- 1 tbsp Ras El Hanout
- 1 tsp salt
- ½ tsp black pepper
- 3 cloves garlic, minced
- Zest of 1 orange
- 1 orange or lemon, sliced
For the Vegetables:
- 2 cups chopped sweet potatoes or carrots
- 1 red onion, sliced
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (205°C).
- In a bowl, whisk olive oil, garlic, Ras El Hanout, salt, pepper, and citrus zest.
- Add drumsticks and coat fully. Marinate 30 minutes.
- Toss vegetables with olive oil, salt, and pepper.
- Spread vegetables on a sheet pan, then place chicken on top.
- Add citrus slices around the pan.
- Roast 35–45 minutes, turning once halfway, until chicken is golden with crispy skin.
- Serve warm with herbs and extra citrus juice.
Notes
- If using boneless chicken, reduce cook time to 20–25 minutes.
- Add raisins or dried apricots for a sweeter Moroccan twist.
SPECIAL NOTE
Always check packaging to ensure that spice blends, broths, and citrus flavorings are certified gluten-free, as cross-contamination can occur in processing facilities.
Nutrition (per serving, estimate)
Calories: 325
Protein: 27g
Fat: 18g
Carbs: 14g
Fiber: 3g
Sugar: 4g
Sodium: 480mg
Nutrition Disclaimer
Nutrition values are approximate and calculated using an online tool. Actual values may vary based on ingredient brands and portion sizes.
