Sheet Pan Chicken Tagine with Cauliflower and Olives

This sheet pan chicken tagine is your new weeknight hero — juicy marinated chicken, golden-roasted cauliflower, briny olives, and bright Moroccan spices all cooked on one pan. Simple prep, big flavor, and even better leftovers!

Why You’ll Love This Sheet Pan Chicken Tagine

• One pan wonder: Everything roasts together — less mess, less cleanup
• Bold Moroccan flavor: Warm spices + olives + lemon = magic
• Healthy and satisfying: Protein, fiber, and tons of veggies
• Great for meal prep: Keeps well and reheats beautifully

Ingredient Highlights

• Chicken: Boneless, skinless breasts or thighs both work — thighs stay juicier
• Spice Blend: A quick mix of turmeric, coriander, paprika, salt and pepper
• Veggies: Cauliflower florets, red onion wedges, cherry tomatoes
• Flavor bombs: Tomato paste marinade, lemon slices, and pitted green olives

How to Make It

1. Make the marinade by whisking mayo, tomato paste, olive oil, and spices
2. Toss chicken in marinade until well coated
3. Arrange chicken on a sheet pan with cauliflower, onion, and lemon
4. Roast 20 minutes, then add tomatoes and olives
5. Roast 15–20 minutes more until golden and cooked through
6. Garnish with herbs and serve!

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Sheet Pan Chicken Tagine with Cauliflower and Olives

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This sheet pan chicken tagine brings bold Moroccan flavor to a simple one-pan dinner. Juicy chicken breasts are coated in a spiced tomato marinade, then roasted with cauliflower, red onion, and lemon slices. Finished with cherry tomatoes and briny green olives for a vibrant, healthy meal the whole family will love.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 45 minutes

Total Time 1 hour 30 minutes

Ingredients

• 2 tablespoons mayonnaise
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1.5 pounds boneless skinless chicken breasts
• 1 head cauliflower, cut into florets
• 1 small red onion, cut into wedges
• 1 lemon, sliced
• 1 cup cherry tomatoes
• 3/4 cup pitted green olives
• Chopped fresh parsley and cilantro, for garnish

Instructions

1. Preheat oven to 425°F.
2. In a small bowl, whisk together mayonnaise, tomato paste, olive oil, turmeric, coriander, paprika, salt, and pepper.
3. Place chicken breasts in a large bowl and toss with marinade until evenly coated.
4. On a large sheet pan, arrange marinated chicken in the center. Surround with cauliflower florets, red onion wedges, and lemon slices.
5. Roast for 20 minutes. Remove pan from oven and add cherry tomatoes and olives around the pan.
   Return to oven and roast for another 15–20 minutes, or until chicken is cooked through and vegetables are tender.
6. Garnish with fresh parsley and cilantro before serving.
   

Notes

• Use chicken thighs for extra juiciness if preferred.
• Add canned chickpeas with the tomatoes for extra protein and fiber.
• Serve over couscous, rice, or with warm naan bread.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze the cooked dish for up to 2 months; reheat in oven or microwave.

Frequently Asked Questions about the Sheet Pan Chicken Tagine recipe

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and tend to stay juicier after roasting. Just adjust cook time as needed.

Is this freezer-friendly?

Yes! Once cooked and cooled, portion it into freezer-safe containers. Reheat in the oven or microwave until warmed through.

What should I serve this with?

This dish is great over couscous, rice, or served with warm naan. It also stands on its own as a low-carb dinner!

More Easy Weeknight Dinners You’ll Love

• One-Pot Creamy Chicken Pasta
• Slow Cooker Moroccan Chicken Stew
• Roasted Cauliflower Chickpea Salad

Did you make this Sheet Pan Chicken Tagine? Leave a comment and rating below — and don’t forget to save it to Pinterest!

Filed Under: Dinner

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