One-Pan Moroccan Lemon Herb Chicken with Olives

I absolutely love how this One-Pan Moroccan Lemon Herb Chicken with Olives comes together with minimal fuss but delivers such incredible flavor. The combination of bright lemon, aromatic herbs like parsley and cilantro, and the salty punch of olives is just divine. It’s one of those dishes that looks and tastes like you spent hours on it, but in reality, it’s incredibly straightforward. Even if you're new to cooking, you can totally nail this one – just follow the steps, and you'll have a delicious, impressive meal ready in under an hour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and freshly ground black pepper to taste
• 1 large lemon, half juiced, half sliced
• 4 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
3. In a small bowl, mix together the olive oil, cumin, coriander, smoked paprika, turmeric, and lemon juice.
4. Place the chicken thighs in a large oven-safe skillet and pour the spice mixture over them, ensuring each piece is coated.
5. Tuck the lemon slices and minced garlic around the chicken in the skillet.
6. Scatter the olives over and around the chicken.
7. Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the juices run clear.
8. Garnish with fresh chopped parsley and cilantro before serving.