Juicy Moroccan roast chicken thighs glazed with fresh orange, honey, cumin, and turmeric, then finished with toasted almonds. An easy one-pan spring dinner for four.

Prep time: 20 minutesCook time: 45 minutesTotal time: 1 hour 5 minutesServings: 4 servingsDifficulty: Medium

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This Moroccan-style roast chicken pairs bright spring oranges with warm, fragrant spices. Everything cooks on one sheet pan, so you get an exotic, restaurant-worthy dinner with hardly any effort.

Ingredients

  • 4 bone-in chicken thighs
  • 2 oranges, one juiced and one sliced
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 50 g (1/3 cup) almonds, roughly chopped
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Preheat the oven to 200°C (400°F). In a bowl, whisk together the orange juice, olive oil, honey, cumin, turmeric, salt, and pepper.
  2. Add the chicken thighs to the marinade and let them sit for 15 minutes. Transfer to a roasting pan and scatter the onion, garlic, and orange slices around the chicken.
  3. Roast for 35 to 40 minutes, until the chicken is golden brown and cooked through (the juices should run clear).
  4. Sprinkle the chopped almonds over the chicken for the last 5 minutes of roasting. Remove from the oven and garnish with fresh cilantro before serving.

Tips

  • No fresh oranges? Store-bought orange juice works fine for the marinade.
  • Swap the almonds for walnuts or hazelnuts for a different nutty flavor.

Nutrition Information

Calories: about 420 kcal per serving | Protein: 32 g | Carbs: 18 g | Fat: 25 g

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