Moroccan Sheet Pan Chicken Recipe
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
3
-
Calories
542 kcal
-
Course
Main Course
-
Cuisine
Moroccan
Moroccan Sheet Pan Chicken Recipe
Description
The recipe begins with a spice rub combining warm and aromatic spices such as cumin, paprika, turmeric, cayenne, and black pepper with olive oil, melted butter, and pressed garlic to create a flavorful paste. This is brushed onto the skin of chicken quarters, which are positioned over a bed of thin lemon slices and large onion wedges drizzled with olive oil and sprinkled with additional turmeric and salt.
Roasting at a high temperature produces crisped chicken skin and tender meat, while the citrus and onions provide aromatic moisture. The inclusion of pitted green olives adds savory saltiness, enhancing the flavor profile typical of Moroccan cooking. Fresh cilantro stirred in at the end adds herbaceous brightness.
Leftover chicken stores well refrigerated for up to three days or can be frozen for longer storage. When reheating from frozen, the recipe suggests placing the chicken in a preheated 350°F oven until thoroughly warmed.
Ingredients
For the Spice Mixture
- 3/4 teaspoon salt
- 1/4 teaspoon cumin ground
- 3/4 teaspoon paprika
- 3/4 teaspoon Turmeric
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter melted
- 4 cloves garlic pressed
For the Sheet Pan Chicken
- 1 lemon
- 2 onion cut into 12 wedges each, large; sweet
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1 teaspoon Turmeric
- 3 chicken quarters skin-on
- 1 cup green olives pitted
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Begin by preheating the oven to 475 degrees Fahrenheit (245 degrees Celsius).
- In a small bowl, prepare the spice rub. Combine the salt, cumin, paprika, turmeric, cayenne, and black pepper. Add 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the crushed garlic, and blend them together.
- Halve the lemon and keep one half aside. Slice the remaining half into thin rounds and place them in a single layer on a baking sheet with raised edges. Sprinkle the onion wedges over the lemon slices and drizzle 2 teaspoons of olive oil over the onions.
- Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.
- Position the chicken quarters on the pan with the skin side facing up. Gently pat the top of the chicken dry, then evenly brush each quarter's skin with the prepared spice mixture.
- Move the pan to the preheated oven and roast for 30-40 minutes. Wait until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear.
- Scatter the pan with the olives and cilantro leaves. Extract the juice from the second half of the lemon and drizzle it over the chicken. Serve warm with couscous and soft bread.
Notes
- Cool leftovers to room temperature before refrigerating in an airtight container, where they will remain fresh for up to 3 days.
- For longer storage, freeze the cooled chicken in a freezer-safe container or bag for up to 3 months.
- If reheating from frozen, place the chicken in a preheated 350°F oven until heated through, about 25-30 minutes; no need to thaw overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 542kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 1614mg | 67% |
| Potassium | 691mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 33mg | 37% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
