Moroccan Roasted Chicken recipe - Procedure

In order for you to make this great simple dish, please follow exactly all the steps of this Moroccan Roasted Chicken recipe. It's very easy and straightforward...

• Mix turmeric, coriander, cumin, salt, paprika, cayenne and pepper in a bowl; set aside
• Cut onion, eggplant, peppers and zucchini (if using) into roughly one inch or slightly larger chunks.
• Coat bottom of each roasting pan with about three tablespoons of olive oil.
• Divide the vegetables evenly between the two pans.
• Drizzle a few more tablespoons of olive oil over the vegetables and then sprinkle the spice mixture evenly over the tops and mix. 
• Place the the chicken thighs, skin side up, on top of the vegetables and turn so they have a bit of spice all over.
• Zest one lemon evenly over everything and then squeeze the juice on top as well.
• Place the pans in the oven and bake for 20 minutes then remove from oven.
• Stir the vegetables and turn the thighs and place back in the oven. Bake for an other 20 minutes.
• Turn the chicken skin side up and finish baking for another 10 minutes. 
• The thighs need to be a bit browned. If they aren’t turn the broiler on and let them brown for a minute or two. The vegetables get a little crisped too.