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Easy One-Pan Moroccan Spiced Chicken Thighs with Olives and Lemon

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A quick and flavorful one-pan Moroccan spiced chicken thighs recipe with olives and lemon, perfect for busy weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground ginger
  • Salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced (yellow or white)
  • 1 cup pitted green olives (Kalamata olives can be a swap)
  • 1 large lemon, thinly sliced
  • 1/2 cup chicken broth or water (120 ml)
  • A handful fresh parsley or cilantro, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine cumin, coriander, smoked paprika, cinnamon, turmeric, ground ginger, salt, and pepper. Mix well to prepare the spice blend.
  3. Pat the chicken thighs dry with paper towels to remove surface moisture.
  4. Rub the spice mix evenly over the chicken thighs, getting under the skin if possible.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  6. Place chicken thighs skin-side down in the skillet and sear without moving for about 5 minutes until golden and crispy.
  7. Flip the chicken and sear the other side for 3 minutes.
  8. Add sliced onions and minced garlic around the chicken and cook for 2–3 minutes until softened.
  9. Arrange lemon slices and olives around the skillet.
  10. Pour in the chicken broth or water to keep the dish moist.
  11. Transfer the skillet to the preheated oven and roast for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  12. Check for doneness: juices should run clear and skin should be crisp and fragrant.
  13. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  14. Garnish with fresh parsley or cilantro before serving.

Notes

Pat chicken dry for crispy skin. Do not overcrowd the pan to avoid steaming. Use medium-high heat for searing to build a golden crust without burning spices. Tent chicken with foil if browning too quickly in the oven. Spice mix can be prepared ahead and stored. For less salty olives, rinse before use. Boneless thighs can be used with reduced roasting time by 5–7 minutes. Leftovers reheat best in skillet or oven, avoid microwave to retain texture.

Nutrition

Keywords: Moroccan chicken, one-pan recipe, chicken thighs, olives, lemon, easy dinner, weeknight meal, gluten-free, Mediterranean

Find it online: https://tessierecipes.com/easy-one-pan-moroccan-spiced-chicken-thighs-recipe-with-olives-and-lemon-for-flavorful-dinners/