Sheet Pan Moroccan Chicken

• Gluten free
• Paleo

• Meat

  • 4 Chicken legs

• Produce

  • 4 Garlic cloves
  • 1 Lemon
  • 4 Yellow onions

• Condiments

  • 1 cup Green olives, pitted

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Frontier co-op cracked black pepper
  • 1 1/2 tsp Frontier co-op organic turmeric root groubd
  • 1 1/2 tsp Paprika
  • 1 1/2 tsp Salt
  • 1 Salt
  • 1 Turmeric

• Oils & Vinegars

  • 4 tbsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 4 tbsp Butter

Found on thebrooklyncook.com

Description

Directions

• Preheat oven to 425.
• In a small bowl combine salt, cumin, paprika, turmeric, cayenne, pepper, olive oil and butter. Mis together until mixture resembles a paste. Grate the garlic and stir into mixture.
• Slice the lemon into thin slices and arrange on the sheet pan. Peel and cut onions into wedges and arrange on the sheet pan. Drizzle with olive oil and season with salt and turmeric to taste.
• Pat dry the chicken legs and brush on the spices. Place chicken on top of onions.
• Cook chicken at 425 for 10 minutes. Then reduce heat to 375 and cook for an additional 20 minutes or until chicken is cooked through.
• Remove from oven and let cool slightly. Serve with couscous and enjoy!

Nutrition