Preheat oven to 400°F and pat chicken dry with paper towels.​

In a small bowl, combine cumin, paprika, coriander, turmeric, cinnamon, garlic powder, salt, and pepper to make the Moroccan spice mix.​

Rub chicken pieces with half the spice mix and a drizzle of olive oil until evenly coated.​

Heat a large oven-safe skillet over medium-high heat, add chicken skin-side down, and sear until golden and crispy, then flip and sear the other side briefly before removing from skillet.​

In the same skillet, toss halved potatoes, onion chunks, and lemon slices with the remaining spice mix and a little more olive oil, spreading everything in a single layer.​

Nestle the seared chicken pieces on top of the potatoes, transfer the skillet to the oven, and roast uncovered for 40–50 minutes until the chicken is cooked through and the potatoes are golden and tender.​

Optional: broil for 3–5 minutes at the end to crisp the chicken skin and brown the potatoes, watching closely to prevent burning.​

Remove from oven, garnish with fresh herbs and lemon wedges, and serve hot straight from the skillet.​