Moroccan Sheet Pan Chicken

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A friend recommended this recipe. My guys LOVED it! I served it with Moroccan Bowls, so everyone could pick and choose sides.  I ate garbanzo beans as my main dish!  Delicious!

Moroccan Sheet Pan Chicken
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 (I used thighs.  2 each, for my guys.)
  • 1 cup green olives, pitted
  • 2 tablespoons chopped fresh cilantro leaves
Instructions
  1. Preheat an oven to 400 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the pan to the preheated oven and roast for 30-45 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.
  6. 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.

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