Moroccan-Style Spiced Chicken Thighs with Sweet Potatoes
Juicy chicken thighs slid over a bed of honey-sweet potatoes and roasted with a warm Moroccan spice mix. This dish balances savory, smoky, and a hint of citrus for a comforting, weeknight-friendly meal.
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs
- 2 large sweet potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional for heat)
- 1 pinch salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1/2 cup water or chicken broth
Instructions
- Preheat the oven to 425°F (220°C). Prep a large baking sheet with parchment or a light coating of oil.
- In a small bowl, mix together cumin, paprika, coriander, cinnamon, turmeric, red pepper flakes (if using), salt, and pepper. Stir to combine.
- Pat the chicken thighs dry with a towel. Rub the spice mix all over the thighs, under the skin when possible, so every bite feels seasoned.
- Toss the sweet potato pieces with a tablespoon of olive oil and a pinch of salt. Spread them in an even layer on the baking sheet.
- Place the seasoned chicken thighs, skin-side up, on the baking sheet among the sweet potatoes.
- Drizzle the remaining olive oil over the chicken and potatoes. Scatter minced garlic over everything.
- Pour water or chicken broth into the sheet pan to create a little steam for tender sweet potatoes.
- Roast for 25 minutes, then baste the chicken with the pan juices. Flip the potatoes if needed for even browning.
- Return to the oven and roast for another 15–20 minutes, or until the chicken reaches 165°F (74°C) and the potatoes are tender.
- If you like a bit more color, you can broil for 1–2 minutes at the end, watching closely so nothing burns.
- Remove from the oven and squeeze lemon juice over the dish. Garnish with chopped parsley if you have it. Serve warm.