Moroccan Spiced Chicken Thighs (Printable)
Tender roasted chicken thighs with aromatic Moroccan spices, citrus, and herbs for an impressive yet simple meal.
# What You'll Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Marinade & Spices
02 - 3 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 1 tbsp ground cumin
05 - 1 tbsp ground coriander
06 - 2 tsp smoked paprika
07 - 1 tsp ground cinnamon
08 - 1 tsp ground turmeric
09 - 1/2 tsp cayenne pepper
10 - 4 garlic cloves, minced
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Garnish
13 - 2 tbsp chopped fresh cilantro
14 - Lemon wedges
# How to Prepare:
01 - Preheat the oven to 400°F.
02 - In a large bowl, combine olive oil, lemon juice, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne, garlic, salt, and pepper. Mix well to create a smooth marinade.
03 - Add the chicken thighs to the bowl and toss to coat thoroughly. Cover and let marinate for at least 30 minutes, or refrigerate overnight for deeper flavor development.
04 - Line a baking sheet with parchment paper or foil for easy cleanup.
05 - Place the marinated chicken thighs on the prepared baking sheet, arranging them skin-side up in a single layer.
06 - Roast in the preheated oven for 35 minutes, or until the skin is crispy and golden. The chicken is done when an internal temperature of 165°F is reached.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh cilantro and lemon wedges before serving.
08 - Serve hot with couscous, rice, or flatbread on the side.
# Expert Advice:
01 -
- The spice blend hits every perfect note, smoky and warming without being overwhelming
- Crispy skin with juicy meat underneath feels like a restaurant quality meal with almost zero hands on time
02 -
- Dont skip the resting period, otherwise all those juices end up on your cutting board instead of in the meat
- Skin side up is non negotiable if you want that crispy texture everyone loves
03 -
- Pat the chicken skin dry before marinating for the crispiest results
- Leftovers make incredible tacos or get shredded into rice bowls for next day lunches