Roasted Chicken Thighs and Carrots with Chermoula

This flavorful Moroccan-inspired recipe is sure to become a family favorite. Roasting chicken thighs and carrots together in the oven with a savory chermoula sauce creates a delicious dinner that’s perfect for busy weeknights.


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • Kosher salt and freshly ground pepper, to taste
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
  • 4 large carrots, peeled and cut into 2-inch pieces (about 2 cups)


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or foil.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, salt and pepper.
  3. Place chicken thighs on prepared baking sheet. Rub each thigh generously with chermoula sauce. Arrange carrots around the chicken.
  4. Bake for 25 minutes. Turn chicken over and bake for an additional 20 minutes or until chicken is cooked through and carrots are tender.

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