Whenever we’re in the mood for a cozy, deeply flavorful meal that doesn’t require a sink full of dishes, we come back to this one-pan Moroccan-Spiced Chicken Thighs with Cauliflower & Olives. It first made its way into our weekly rotation on a chilly night when we wanted something bold and warming without spending hours at the stove. With a mix of savory spices and bright, tangy flavors, this dish hits every note of satisfaction while still aligning perfectly with our keto goals.
There’s something so comforting about the aroma of chicken roasting in the oven with paprika, cinnamon, garlic, and cumin. These warming spices infuse every bite with depth and character, while the preserved lemon and green olives cut through with a pop of briny brightness. We add cauliflower florets and red onion to the same pan so they roast and caramelize in all those delicious juices, making every bite count.
What we love most about this meal—besides the minimal cleanup—is how balanced and nourishing it is. The healthy fats from the chicken skin and olives, the fiber-rich cauliflower, and the hydrating citrus all work together to keep us full and energized. And because it’s so hands-off, it’s perfect for busy nights or dinner guests when we want to serve something special with minimal stress.
This one has earned its place as a regular in our kitchen—not just because it’s easy, but because it tastes like a restaurant-quality dish made with pantry staples. It’s keto comfort food with a global twist.
Keto Moroccan-Spiced Chicken Thighs with Cauliflower & Olives
These Moroccan-Spiced Chicken Thighs roast to crispy perfection alongside cauliflower, red onion, olives, and preserved lemon. Seasoned with warming spices like cumin, cinnamon, and paprika, it’s a flavorful and deeply satisfying one-pan keto meal. Approximately 480 calories per serving.
Ingredients
For the Chicken & Veggies:
Garnish (optional):
Instructions
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Preheat oven to 400°F.
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In a small bowl, mix cumin, paprika, cinnamon, garlic powder, salt, and pepper.
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Pat chicken thighs dry and rub with 1 tablespoon olive oil and the spice mix. Set aside.
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On a large rimmed sheet pan, toss cauliflower florets and red onion with the remaining olive oil and a pinch of salt.
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Nestle chicken thighs on top of the veggies. Scatter green olives and preserved lemon slices around the pan.
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Roast for 35–40 minutes, or until the chicken is golden and crispy and the cauliflower is tender. (Internal temp should reach 165°F.)
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Let rest for 5 minutes before serving. Garnish with chopped herbs and lemon wedges if desired.
Nutrition Facts
Servings: 4 ServingCalories:480kcalSaturated Fat: 8gTotal Carbohydrate:9gDietary Fiber: 3gSugars: 2gProtein:30g
Note
- No Preserved Lemon? Use lemon zest or a splash of lemon juice.
- Spicier Version: Add cayenne or chili flakes to the spice mix.
- Different Cuts: Use bone-in drumsticks or boneless thighs with adjusted cook time.
- More Veggies: Add sliced zucchini, bell pepper, or a handful of spinach tossed in during the last 5 minutes.
