If I could bottle the scent of this Moroccan Lemon Chicken with Olives, I’d wear it as perfume. Seriously. Between the garlic, saffron, preserved lemons, and green olives, the aroma alone is enough to make you feel like you’ve been transported straight to a bustling souk in Marrakech, or, in my case, right back to family tables across North Africa where this dish is pure comfort food.
The magic is in the preserved lemon , it gives that citrusy tang you just can’t get from fresh lemon juice alone. Combine that with briny green olives, warm spices like cumin, ginger, and paprika, and juicy, fall-apart tender chicken, and you’ve got a dish that’s rich, savory, and layered with flavor. Serve it over some fluffy couscous or my Lebanese Vermicelli Rice.
And if you want to stay on the Morocco train, try my Skewered Moroccan Chicken!
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💛 Why You’ll Love This Recipe
All the bold Moroccan vibes – Preserved lemon, garlic, saffron… this dish smells like magic and tastes even better.
One pan, zero drama – Throw it all in the baking dish, pop it in the oven, and let it do its thing. (You're welcome, future you.)
Fall-apart tender chicken – Moist, juicy, and just begging to be spooned over couscous.
Meal prep dream – Marinate ahead and let those flavors get cozy. It only gets better by the day.
Moroccan Lemon Chicken with Olives Video
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Ingredient Highlights
Chicken – Chicken quarters, bone-in thighs or drumsticks are your best bet. Juicy, flavorful, and impossible to overcook. Skin on = more flavor. Always.
Onions – Don’t skip or skimp. These melt down into the sweet, savory base of the dish and soak up all the spices.
Garlic (5 cloves) – Yes, five. Vampires, beware. The more the merrier in Moroccan cooking.
Spices – Cumin, paprika, coriander, turmeric, and ginger. Basically, the Avengers of North African flavor. You probably already have them in your pantry.
Saffron – Chef’s kiss. Steep it in warm water to bloom and unlock that signature color and subtle floral note.
Parsley + Cilantro – A fresh sprinkle that lifts the whole dish. Use both... trust me.
Green Olives – Manzanilla are my favorite. Briny, buttery, and salty in the best way. This is your savory secret weapon.
Preserved Lemon – The tangy, citrusy MVP that gives Moroccan chicken its unmistakable edge. Salty, funky, and absolutely essential.
Chicken Stock + Fresh Lemon Juice – Together, they make a sauce so good you’ll want to drink it. Or at least mop it up with crusty bread or couscous.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Chop onions, garlic, parsley, cilantro, and preserved lemon.
Step 2: Mix olive oil, saffron, herbs, garlic, and spices into a marinade.
Step 3: Toss chicken in marinade (30 mins–4 hrs if time allows).
Step 4: Layer onions in a baking dish, place chicken on top with chopped preserved lemons, olives, lemon juice, and broth.
Step 5: Cover and bake at 400°F for 50 minutes.
Step 6: Broil uncovered 8 minutes until golden, serve and enjoy!
Substitutions & Variations
Vegetarian version: Swap chicken for hearty chickpeas and roast with the same marinade.
No saffron? If you must, substitute with a pinch of turmeric for color.
Olives: Castelvetrano or Manzanilla olives work best, but any green olive is fine.
Preserved lemon substitute: Use fresh lemon zest and extra juice if preserved isn’t available (different flavor but still delicious).
FAQ
Use a combination of lemon zest and juice for brightness. It won’t have the same depth but still works well.
Yes, you can marinate, then cook everything in a Dutch oven for the same time.
⭐️ Recipe
Moroccan Lemon Chicken & Olives
Ingredients
- 4-5 chicken quarters
- 1 onion finely diced
- 5 garlic cloves
- 3 teaspoon cumin
- 2 teaspoon sweet paprika
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 1 teaspoon ginger
- ¼ cup olive oil
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 1 teaspoon salt and pepper
- ½ teaspoon saffron crushed and mixed in 1 tablespoon warm water
- 1 cup green olives
- 1 preserved lemon
- 1 cup chicken stock
- Juice of 1 lemon
Instructions
- Preheat oven to 400°F (200°C).
Prepare ingredients
- Finely dice the onion, chop parsley and cilantro, and chop the preserved lemon into small pieces.
Make marinade
- In a large mixing bowl, combine olive oil, crushed saffron with its soaking water, garlic, parsley, cilantro, cumin, paprika, coriander, turmeric, ginger, salt, and black pepper. Mix well.
Marinate chicken
- Add chicken pieces to the bowl, coating well in the marinade. Cover and marinate for at least 30 minutes (up to 4 hours for best flavor). If short on time, you can cook immediately.
Assemble dish
- In an oven-safe baking dish, spread a layer of diced onions. Arrange marinated chicken pieces on top. Scatter in the preserved lemon and olives. Pour over the lemon juice and chicken stock.
Bake
- Cover the dish tightly with foil and bake for 50 minutes, until the chicken is tender and cooked through.
Broil
- Remove the foil and broil for 6–8 minutes to brown the chicken skin and intensify flavor.
Serve
- Spoon chicken and sauce over couscous or rice. Garnish with extra fresh herbs if desired.
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