Moroccan Sheet Pan Chicken

• Gluten free
• Paleo

• Meat

  • 3 Chicken quarters, skin-on

• Produce

  • 2 tbsp Cilantro, fresh leaves
  • 4 cloves Garlic
  • 1 Lemon
  • 2 Sweet onions, large

• Condiments

  • 1 cup Green olives, pitted

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/8 tsp Cayenne pepper, ground
  • 3/4 tsp Paprika
  • 1 tsp Salt
  • 1 3/4 tsp Turmeric

• Oils & Vinegars

  • 1 2/3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1 tbsp Butter

Found on thewanderlustkitchen.com

Description

Ingredients

• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoon turmeric
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter, melted
• 4 cloves garlic, pressed
• 1 lemon
• 2 large sweet onions, cut into 12 wedges each
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1 teaspoon turmeric
• 3 skin-on chicken quarters
• 1 cup green olives, pitted
• 2 tablespoons chopped fresh cilantro leaves

Directions

• Preheat an oven to 475 degrees Fahrenheit.
• In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.
• Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan . Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions. Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.
• Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.
• Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.
• Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.