Yum, that sounds like a delicious, hearty, and healthy meal! Here’s a solid recipe for Baked Moroccan-Spiced Chicken with Vegetables – it’s full of warming spices and roasted to perfection.
🌶️ Baked Moroccan-Spiced Chicken with Vegetables
🧄 Ingredients
For the chicken:
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4 bone-in, skin-on chicken thighs (or drumsticks or breasts)
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2 tbsp olive oil
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp smoked paprika
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1/2 tsp ground cinnamon
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1/2 tsp ground turmeric
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1/4 tsp cayenne pepper (optional for heat)
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Salt & black pepper to taste
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Juice of 1/2 lemon
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3 garlic cloves, minced
For the vegetables:
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2 carrots, peeled and chopped
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1 red bell pepper, sliced
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1 zucchini, sliced into half moons
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1 red onion, cut into wedges
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1 small sweet potato, cubed
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1 tbsp olive oil
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Salt & pepper
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Optional: a handful of green olives or dried apricots for that Moroccan flair
🔥 Instructions
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Preheat oven to 400°F (200°C).
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Make the spice rub: In a small bowl, mix all the spices, minced garlic, olive oil, lemon juice, salt, and pepper.
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Coat the chicken: Rub the spice mixture all over the chicken pieces. Let marinate for 15–30 minutes (or overnight in the fridge for extra flavor).
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Prep the vegetables: Toss all the chopped veggies with olive oil, salt, and pepper. Arrange them in a large baking dish or sheet pan.
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Nestle the chicken on top of the veggies. You want the juices to drip down and flavor everything!
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Bake uncovered for 40–50 minutes, or until the chicken is golden brown and cooked through (internal temp of 165°F / 74°C).
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Broil for the last 3–5 mins if you want crispier skin.
🍽️ To Serve
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Sprinkle with fresh cilantro or parsley
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Serve over couscous, rice, or with warm flatbread
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A dollop of Greek yogurt or harissa on the side goes great
