One-pot roasted chicken and root vegetables with a Moroccan flair
Easy chicken dishes are my favorite. I can rush home from work, throw it all together and devour dinner in just about an hour. Seriously, you cannot ask for more from a flavor-packed dinner recipe.
This recipe is just that. The chicken thighs are rubbed with a delicious Moroccan spice blend, and then just throw in some carrots, fennel, lemons and toasted cumin seeds. The dish is hearty, easy and perfect for cold winter nights.
One-pot Moroccan roasted root vegetable and chicken thighs recipe
Yields 2 – 4
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes
- 4 bone-in, skin-on chicken thighs, trimmed of extra fat
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1/4 teaspoon toasted cumin seeds
- 1 small head fennel, sliced (save fronds from top)
- 5 large carrots, cut into 2-inch-long pieces
- 1 large lemon, cut into 8 wedges
- Heat the oven to 400 degrees F.
- Mix together the coriander, cumin, chili powder, kosher salt, cinnamon and black pepper.
- Coat the chicken in the spice mixture.
- To a large, oven-safe skillet (large enough to eventually hold veggies with the chicken), add the coconut oil, and melt over medium heat. Once the oil is hot, add in the chicken skin side down. Cook for about 10 minutes or until the skin is nice and golden. Flip the chicken.
- Add in the sliced fennel, carrots and lemon wedges.
- Add to the oven, and bake for about 20 minutes or until the chicken is fully cooked (160 degrees F when tested with a meat thermometer).
- Before serving, sprinkle with toasted cumin seeds and chopped fennel fronds.