Description
A one pan meal made in 45 minutes, this Moroccan chicken has exotic, warming spices that will keep your taste buds happy. Easy enough for a week night dinner, yet special enough for entertaining guests.
Ingredients
Units
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- Spice mixture + chicken
- 2 teaspoon ground cinnamon
- 2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Optional: 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup +1 tablespoon olive oil , divided
- 1 1/2 pounds chicken thighs, skin removed
- Veggies
- 5 to 6 carrots, peeled, and cut into large chunks
- 1/2 medium red onion, sliced into rounds
- 6 to 8 small Yukon gold potatoes, quartered
- juice of 1/2 lemon
- Optional garnish
- Fresh chopped parsley
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Line an extra large baking sheet with foil (this is really recommended for easy clean up because some of the spices tend to burn onto the pan) – set pan aside. If you chicken isn’t already skinless than use kitchen shears to remove it, set aside. Also cut up your veggies as instructed above.
- Mix up spices: Add all of the spices to a small mixing bowl, mix to combine and stir in 1/4 cup of the olive oil (reserving the 1 tablespoon).
- Add the spice mixture to the chicken: add the chicken to the center of the baking sheet. Using your fingers rub the chicken with about 1 to 2 tablespoons of the spice paste so that the top of the chicken has a nice layer of spices (see photo in post).
- Oil the veggies: To the remaining spice mixture add the lemon juice and the remaining 1 tablespoon of olive oil, sir to combine. Place the cut up veggies around the chicken and drizzle the remaining spice mixture onto the veggies using your hands to rub the oil on the veggies so that they are well coated. Spread the veggies into an even layer.
- Bake: Bake the sheet pan for 25 to 30 minutes, or until the chicken has an internal temperature of 160 to 165 degrees Fahrenheit, and the veggies are fork tender. Allow the chicken to rest for 5 minutes before serving.
- Serve: Transfer the chicken and veggies to a serving platter or individual plates, garnish with a sprinkle of parsley, if desired.
- Leftovers: This meal makes great leftovers. Once cooled store in an air tight container for up to 1 week.
Notes
This recipe is heavily adapted from a Martha Stewart recipe my mom has been making for years.
