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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!

Moroccan chicken thigh

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.

  • 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.

  • 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.

  • 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.

If you like this recipe, you may be interested in these other delicious chicken recipes:

Moroccan seasoned chicken thighs on a white plate with cilantro and lemon slices.

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.

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.
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.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
  • 8 large chicken thighs
  • 2 lemons
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 3 tablespoons butter
  • Preheat your oven to 400 degrees. Spray a 9x13 glass pan with nonstick cooking spray.
  • Cut one of the lemons into thin slices. Cut the other into wedges. Places the slices on the bottom of of the glass pan.
  • Mix the spices together in a small bowl. Rub down each of the chicken thighs with the spice mixture getting both beneath the skin and on top of the skin. Place the chicken thighs in the glass pan on top of the lemon slices.
  • Squeeze the lemon wedges over the the chicken. Toss the wedges in between the chicken thighs.
  • Cut the butter into 8 little clumps. Place 1 clump on top of each chicken thigh.
  • Bake for about 45 minutes until chicken reaches the safe temperature of 165 degrees.


Calories: 545kcal | Carbohydrates: 3g | Protein: 37g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 233mg | Sodium: 358mg | Potassium: 519mg | Fiber: 1g | Vitamin A: 640IU | Vitamin C: 14.3mg | Calcium: 30mg | Iron: 2mg
Course: Main
Cuisine: Moroccan
Keyword: Chicken Thighs
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March 28, 2020 2:29 pm

5 stars
We loved this tasty chicken! Perfect blend of seasoning and flavor pops!

Kathleen Whipple
December 4, 2018 7:25 pm

Thank you so much Rachel! I made this tonight and it was so wonderful!! I’m going to give the leftovers to my neighbors. I love your recipes, and this is the first place I come to look for dinner ideas!

July 20, 2018 4:08 pm

Is 165 correct for the oven temperature? Is that in Celsius?

November 20, 2017 1:39 pm

I made these this evening. You were right, I had all the spices in my cupboard. I chopped up the gooey lemons and added them to cous cous, together with cranberries, raisins and chickpeas and served them with the chicken thighs with all the cooking juices poured over. The meal was phenomenal, thank you.

February 22, 2016 10:04 pm

Thanks for the inspiring recipe and gobble-worthy image. I always roast lemon slices when I roast veggies — pat slices dry then segregate them in a little foil "enclosure" so you're not contending with juice. Hope you try this, it's a great garnish for fish, chicken, kabobs, etc.

February 19, 2016 7:12 am

The crispy skin and color makes me want to try it right now. It looks delicious!

March 10, 2015 12:22 am

These sound fantastic!

March 9, 2015 8:29 pm

I have never tried Moroccan food, but love to try new flavors! I will be adding this to my list of recipes to try!

March 9, 2015 3:35 pm

I can imagine how good this must taste and you're right–these ingredients are all in my pantry. Love crispy, flavorful skin–these look perfect!

March 9, 2015 12:34 pm

Love Moroccan flavors – this looks like a perfect weeknight meal!

March 9, 2015 11:49 am

Wow this chicken looks amazing! I love chicken thighs too, so meaty and delicious!

March 9, 2015 7:07 am

I always have so much trouble cooking chicken in the oven- Yours looks gorgeous! Definitely giving it a go!

March 9, 2015 7:00 am

Yum! I love chicken thighs. They are my favorite cut of chicken. And totally thinking I should actually eat a roasted lemon now 🙂

March 9, 2015 5:05 am

I haven't had Moroccan food, but I have a feeling I will like it! Pinning to try it!

March 9, 2015 4:57 am

I can never seem to photograph chicken! These thighs look amazing, and I love that you are using a "cheaper" meat (chicken thighs tend to be overlooked a lot.)

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