Moroccan Spiced Chicken Thighs (Printable)

Tender roasted chicken with vibrant Moroccan spices, fresh citrus, and crispy skin. Perfect for easy weeknight dinners.

# 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 (optional, for heat)
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, for serving

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a large bowl, combine olive oil, lemon juice, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), garlic, salt, and pepper. Mix well to create a marinade.
03 - Add the chicken thighs to the bowl and toss to coat thoroughly. Cover and let marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
04 - Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or foil.
05 - Roast in the preheated oven for 35 minutes, or until the skin is crispy and the chicken is cooked through (internal temperature should reach 165°F).
06 - Remove from the oven, rest for 5 minutes, and garnish with chopped cilantro and lemon wedges.
07 - Serve hot with couscous, rice, or flatbread.

# Expert Tips:

01 -
  • The skin gets incredibly crispy while the meat stays juicy
  • The spice blend comes together in minutes but tastes like it simmered for hours
  • Leftovers make the most incredible chicken salad the next day
02 -
  • Pat the chicken skin completely dry before marinating for the crispiest results
  • Room temperature chicken cooks more evenly than cold straight from the refrigerator
  • The skin should release easily from the parchment when properly crispy
03 -
  • Set a timer to flip the baking sheet halfway through for even browning
  • Use a meat thermometer to avoid overcooking and drying out the meat

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