Slow-Roasted Moroccan Chicken with Preserved Lemon and Olives

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender chicken slow-roasted with the bright tang of preserved lemons, briny olives, and warm Moroccan spices, perfect for an aromatic dinner. This Moroccan-inspired chicken recipe, ready in about 110 minutes, pairs bone-in, skin-on chicken thighs, preserved lemon, green olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 bone-in, skin-on chicken thighs
• 1 medium, quartered preserved lemon
• 1 cup, pitted green olives
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 4, minced garlic cloves
• 1 large, sliced yellow onion
• 1 cup chicken broth
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 325°F. In a small bowl, mix 3 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp paprika, 1/2 tsp ground cinnamon, 1 1/2 tsp salt, and 1 tsp black pepper until well combined.
2. Step 2: Rub the spice mixture evenly over 6 bone-in, skin-on chicken thighs. Place the thighs skin side up in a large ovenproof dish.
3. Step 3: Scatter 1 large sliced yellow onion, 4 minced garlic cloves, 1 cup pitted green olives, and 1 medium preserved lemon quartered around and on top of the chicken.
4. Step 4: Pour 1 cup chicken broth into the dish, covering the bottom but not the chicken skin, to keep it crisp.
5. Step 5: Cover loosely with foil and roast for 1 hour 30 minutes until the chicken is tender and juices run clear.
6. Step 6: Remove foil and switch oven to broil. Broil the chicken for 5 minutes to crisp the skin, watching carefully to avoid burning.
7. Step 7: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the chicken, and let rest for 5 minutes before serving.