This easy dinner recipe for Moroccan Chicken Thighs features spices you probably already have in your spice rack. Only 5 minutes of prep work yields a flavorful chicken that people rave over. You’re going to love it!
Oh baby these are addicting! Meat and potato friends: we know Moroccan food seems a bit “exotic”, but let me tell you… you’ll clean your plate and lick your fingers. Look at the ingredient list. They are probably all spices you have in your cupboard. These flavors are familiar. It’s just a combination you may not have tried before.
Put that seasoning on a chicken thigh? Oh baby! You get that crispy skin that there is just never enough of. We love the tangy zip that the lemon brings. Confession: we eat the roasted lemons too. They are just so dang tasty! And lemons are fruit right? Totally healthy. This chicken recipe can brighten up any plate with its vibrant colors and even more vibrant flavors.
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Chicken Cuts:
This recipe is meant for chicken thighs, but this delicious Moroccan seasoning is good on any and all cuts of chicken! You can even double the amount of butter and spices and spread it over the top of a whole chicken to roast in the oven!
Tip: If you go the whole chicken route, quarter a lemon and shove as many lemon quarters as can fit into the chicken cavity. Depending on the size of your bird you should get anywhere from 2 -all 4 quarters inside.
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What should I serve with Moroccan Lemon Chicken?
This tastes amazing stuffed inside of a gyro. You can also shred the chicken and add it to tacos and protein bowls. If you stick with the original recipe, we love these thighs with a side salad, grilled corn on the cob, and roasted potatoes.
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Storage and Reheating Instructions:
Store leftovers in the fridge for up to 5 days. We prefer to shred leftover chicken while still warm and store in a zip top bag or airtight container in the fridge to use for lunches. Reheat shredded chicken in a skillet over medium-low heat, or whole pieces of chicken thighs in the microwave or a 350 degree oven until warmed through.
More Chicken Thigh Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Loved the combination of spices, chicken was moist and tasty. Used skinless thighs and just sprinkled spices on top instead of mixing/rubbing to save time. Added a couple small quartered potatoes with skins, sprayed those with olive oil, topped with paprika. Broccoli or other veggie could work, making this a meal. Might try putting rice on the bottom next time. Super easy!
This is a good simple and tasty recipe. The only thing is they needed longer than the 45 minutes to cook this recipe calls for. Maybe my oven is different but I cooked mine for about 60-75 minutes and they were nice and tender and juicy. I don’t think they would have been cooked all the way through after 45 minutes.The combination of butter and lemon makes a tasty sauce you can top them with after they’ve cooked. Thanks for this delicious recipe.😋
I didn’t have butter so I used lemon infused olive oil & added a drizzle of date molasses over the top of the chicken before baking.
Absolutely divine served on coconut rice.
Just found your channel, the simplicity of ingredients mostly found in all spice racks in a average household, thank you Chef!!
Made this dish for lunch and yes by the time I prepared spices the oven was ready!!! I used cast iron skillet but the mistake I made which I thought about was to use conventional bake my oven has 2 fans, the skins didn’t get crisp, next time bake only!!
But Chef, the flavor was not something I was expecting a great choice of ingredients lemon, spices, PERFECT!!!
This is so easy and very good! I will definitely make this again and again.
For someone who doesn’t like cooking very much this recipe is a dream!
Rachel, when I used to go out for lunch during my work, I’d occasionally see a variation of this as a special at a restaurant in the nearby downtown and be enticed to order it. It was one of my favorite specials, as it also was with the owner. Thus, imagine my excitement as I’m looking at Yummly and seeing your recipe come across. I’d honestly been looking for a new way to use chicken thighs and wasn’t originally thinking of this, but the flashback stopped me and made me look. I’m glad I did! I made one honest mistake, which luckily didn’t end up being so crucial. I forgot to spray my glass dish before I put the lemon slices on. It still came out perfect! This is so versatile that I’ll make your recipe year round! Thanks so much for bringing me such a flashback and giving me a way to enjoy this at home more often!
Made this tonight and it was delicious and simple to prepare. I was thrown off by the cinnamon when prepping but it was so great. Thanks Rachel!