You are here: Home » Recipes » Roast Chicken Marrakesh Roast Chicken Marrakesh Yield 4 servings PrintEmail Ingredients Spice Blend and Chicken1 tablespoon ground cumin1 teaspoon ground coriander1 teaspoon ground ginger1 teaspoon salt1/2 teaspoon smoked sweet paprika1/4 teaspoon ground black pepper1/4 teaspoon cayenne pepper2 tablespoons extra virgin olive oil8 -- chicken thighs, bone in, skin on3 cups cherry tomatoesVinaigrette1/4 cup chopped flat leaf parsley1/4 cup chopped cilantro1/3 cup extra virgin olive oil3 tablespoons lemon juice1 teaspoon grated lemon zest1/2 teaspoon minced fresh garlic Instructions Heat oven to 400. For spice blend, in small bowl combine cumin, coriander, ginger, salt, smoked paprika, pepper and cayenne; mix well. For chicken, reserve and set aside 2 teaspoons spice mixture for vinaigrette. In large bowl, stir together remaining spice blend and 2 tablespoons oil. Add chicken thighs and toss to coat evenly. Place chicken thighs in a single layer in a large roasting pan, skin side up. Roast for 20 minutes. Add tomatoes to pan around chicken; baste chicken and tomatoes with pan juices. Roast 20 minutes more or until chicken is cooked through (thermometer inserted in center reaches 170) and tomatoes are just bursting. Meanwhile, for vinaigrette in medium bowl whisk together reserved spice mixture, parsley, cilantro, 1/3 cup oil, lemon juice, lemon zest and garlic. Drizzle over chicken and tomatoes. Garnish with cilantro sprigs and lemon slices, if desired. Makes 4 servings.