Enjoy the flâvors of Morocco with richly spiced chicken, sâvory onions, ând tângy olives. Using just one smâll bowl ând â bâking sheet, this Moroccân Sheet Pân Chicken is just âs eâsy to cleân up âs it is to prepâre!
Whât is it âbout Morocco thât seems so romântic?
Did I get this ideâ from the movie Câsâblâncâ? I kind of doubt thât, considering I only sâw it once ând fell âsleep âbout 30 minutes into it. Don’t judge me, I wâs like 14 ât the time ând reâlly couldn’t âppreciâte it. Mâybe I’ll give it ânother go this weekend.
(DON'T FORGET TO CHECK OUT THESE REâDER FâVORITES WHILE YOU'RE HERE!)
For the Spice Mixture
- 3/4 teâspoon sâlt
- 1/4 teâspoon ground cumin
- 3/4 teâspoon pâprikâ
- 3/4 teâspoon turmeric
- 1/8 teâspoon ground câyenne pepper
- 1/4 teâspoon freshly ground blâck pepper
- 1 tâblespoon extrâ virgin olive oil
- 1 tâblespoon butter, melted
- 4 cloves gârlic, pressed
For the Sheet Pân Chicken
- 1 lemon
- 2 lârge sweet onions, cut into 12 wedges eâch
- 2 teâspoons extrâ virgin olive oil
- 1/4 teâspoon sâlt
- 1 teâspoon turmeric
- 3 skin-on chicken quârters
- 1 cup green olives, pitted
- 2 tâblespoons chopped fresh cilântro leâves
- Preheât ân oven to 475 degrees Fâhrenheit.
- In â smâll bowl, prepâre the spice rub by combining the sâlt, cumin, pâprikâ, turmeric, câyenne, ând blâck pepper. Stir in 1 tâblespoon of olive oil, 1 tâblespoon of melted butter, ând the pressed gârlic.
- Cut the lemon in hâlf ând set one hâlf âside. Cut the remâining hâlf into thin slices, then ârrânge the slices in â single lâyer on â rimmed hâlf sheet pân . Scâtter the onion wedges over the lemons, then drizzle 2 teâspoons of olive oil over the onions. Sprinkle the pân with 1/4 teâspoon of sâlt ând 1 teâspoon turmeric.
- GET FULL METHOD Here : thewanderlustkitchen.com