Moroccan Sheet Pan Chicken Recipe

4.48 from 206 votes

Savor the flavors of Morocco with this one-pan wonder. In this Moroccan Sheet Pan Chicken recipe, aromatic spices, tangy olives, and onions come together deliciously. This simple meal brings the flavors of a far-off land right into your kitchen.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Moroccan

Diet: Gluten Free

Servings:

Calories: 542kcal

Author: Linda

Equipment

Baker's Half Sheet (2 Pack)

Ingredients

For the Spice Mixture

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

For the Sheet Pan Chicken

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

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

Storage Info:

To store leftovers, simply allow the chicken to cool to room temperature, then place it in an airtight container. It can stay fresh in the refrigerator for up to 3 days. If you'd like to extend its life further, you can freeze it. Place the cooled chicken in a freezer-safe container or zip-top bag and freeze for up to three months.

When you're ready to reheat, there's no need to thaw overnight if you're short on time. You can reheat the chicken directly from frozen by placing it in a preheated oven at 350°F (175°C) until it's heated through. It should take about 25-30 minutes.

Nutrition