Moroccan-Spiced Chicken with Roasted Carrots

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender chicken thighs roasted with a fragrant Moroccan spice blend paired with sweet roasted carrots for a balanced, flavorful meal. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces, skin on bone-in chicken thighs
• 1 lb, peeled and cut into 3-inch sticks carrots
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 3 cloves, minced garlic cloves
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, combine 4 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 3 minced garlic cloves, 1 1/2 tsp salt, and 3/4 tsp black pepper.
2. Step 2: Add 6 bone-in chicken thighs and 1 lb peeled carrot sticks to the bowl; toss thoroughly to coat with the spice mixture.
3. Step 3: Arrange the chicken thighs skin-side up on a rimmed baking sheet and spread the carrots around them in a single layer.
4. Step 4: Roast for 35-40 minutes until the chicken skin is crispy and an internal temperature of 165°F is reached, and the carrots are tender and caramelized.
5. Step 5: Remove from oven and garnish with 1/4 cup chopped fresh parsley before serving.