Moroccan Spiced Chicken Thighs (Printable View)

Juicy chicken thighs with aromatic Moroccan spices, roasted to golden perfection in 35 minutes.

# Ingredient List:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 3 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 1 tablespoon ground coriander
07 - 1 teaspoon ground paprika
08 - 1 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon cayenne pepper (optional)
13 - 1 teaspoon salt

→ Garnish

14 - 2 tablespoons chopped fresh cilantro
15 - Lemon wedges

# How to Prepare:

01 - Whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, ginger, black pepper, cayenne pepper (if using), and salt in a large mixing bowl until well combined.
02 - Add chicken thighs to the bowl and toss thoroughly to coat with the spice mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Set oven to 400°F. Line a baking sheet or roasting pan with parchment paper.
04 - Arrange marinated chicken thighs on the prepared baking sheet, skin side up. Roast for 35 minutes until golden and fragrant, or until internal temperature reaches 165°F when tested with a meat thermometer.
05 - Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped cilantro and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The spice blend creates layers of flavor that develop beautifully in the oven
  • Marinating transforms humble chicken thighs into something extraordinary
  • Its equally impressive for Tuesday dinner or weekend guests
02 -
  • Pat the chicken skin dry before marinating for the crispiest results
  • Room temperature chicken cooks more evenly than cold from the fridge
  • The skin should be deeply golden and crispy when done
03 -
  • Cast iron skillets create the crispiest skin if you have one
  • Let the chicken rest 5 minutes before serving so juices redistribute

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