Moroccan Roasted Chicken and Fall Vegetables

Ali Segersten (author) Sep 28, 2021
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Average Recipe
Prep Time
20 minutes
Wait Time
1 hour
Cook Time
1 hour

Though this recipe requires some time for the chicken to marinate, it is very easy to put together for a weeknight meal. Leftovers are delicious the next day tossed with some baby arugula, along with a squeeze of lemon and a drizzle of olive oil. Serve this low-FODMAP recipe with steamed green beans or kale for a balanced fall meal.



2½ pounds bone-in chicken thighs
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 teaspoons sea salt
1½ teaspoons paprika
1 teaspoons turmeric powder
1 teaspoons ground cardamom
½ teaspoons ground coriander
½ teaspoons ground cumin
½ teaspoons ground ginger
½ teaspoons cinnamon


1 small kabocha squash peeled and chopped
2 large carrots chopped
2 large parsnips peeled and chopped