Moroccan Sheet Pan Chicken
sandravalvassori.com
Servings: 4 -6
Ingredients
For the Spice Mixture
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 3/4 teaspoon ground turmeric
- 1 ⁄2 teaspoon ground ginger
- 1 ⁄4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
For the Sheet Pan Chicken
- 4 tablespoons extra-virgin olive oil divided
- 3 cloves garlic crushed
- 4 chicken legs or 4 thighs and 4 drumsticks
- 2 large red onions sliced into wedges
- 4 large carrots cut into 2-inch pieces
- 4 medium parsnips cut into 2-inch pieces
- 1 large lemon sliced into wedges
- 6 mejdool dates pitted and quartered (optional)
- Kosher salt and Freshly ground black pepper
- 1/2 cup green olives not pitted (optional)
- 1 ⁄4 cup cilantro leaves roughly chopped, for garnish (optional)
Instructions
- Preheat oven to 425 degree F.
- In a small bowl, combine all the spice mixture ingredients.
- In a large bowl, combine 3 Tablespoons olive oil, garlic, and 3 teaspoons of the spice mixture. Mix well. Add the chicken pieces and rub all over to thoroughly coat with the mixture. Place the chicken pieces skin side up on a large sheet pan (*see notes).
- In the same large bowl, place the onions, carrots, and parsnips and 1 tablespoon olive oil. Add the remaining spice mixture and toss well. Arrange the vegetables around the chicken in one layer and scatter the lemon wedges and chopped dates all around. Season with a little more salt and some freshly cracked black pepper.
- Place the sheet pan in the preheated oven and roast until an instant-read thermometer inserted into the chicken registers 165° and the vegetables are tender, about 45 minutes.
- Remove the sheet pan from the oven and scatter the sheet pan with olives and cilantro, if using. Serve with couscous or naan, if desired.
Notes
*I recommend using a large, half sheet pan (13"x18"). Alternatively, you can use two smaller ones.