Slow-Roasted Moroccan Chicken with Preserved Lemon and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 110 minutes pairs bone-in, skin-on chicken thighs, medium, quartered preserved lemon, pitted 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.

Prep: 15 min Cook: 95 min Serves 6 Moroccan cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Roasted Moroccan Chicken with Preserved Lemon and Olives take to make?

Total time is about 110 minutes (15 min prep + 95 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Moroccan Chicken with Preserved Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pitted green olives from drying out.

Can I substitute ingredients in Slow-Roasted Moroccan Chicken with Preserved Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Moroccan Chicken with Preserved Lemon and Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Moroccan Chicken with Preserved Lemon and Olives?

Moroccan chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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