Moroccan-Spiced Roast Chicken Thighs with Carrots and Cumin
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 8 chicken thighs, bone-in skin-on
- 5 carrots, halved lengthways
- 2 red onion, cut into chunks
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 645 kcal
- Protein
- 45.4 g
- Carbohydrate
- 14.7 g
- of which sugars
- 10.8 g
- Fat
- 43.4 g
- of which saturates
- 10.6 g
- Fibre
- 5.6 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the chicken thighs, carrots and red onion with the garlic, ground cumin, paprika, lemon juice and olive oil in a large roasting tin.
- 2
Spread everything out in a single layer and season well.
- 3
Roast for 40-45 minutes, turning once, until the chicken is cooked through with no pink remaining and the juices run clear, and the carrots are tender.
- 4
Serve straight from the tin.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.