How to Make Moroccan Sheet Pan Chicken
Step #1: Begin by preheating the oven to 475 degrees Fahrenheit (245 degrees Celsius). Now, here’s a fun nugget of trivia for you: lemons in Morocco aren’t just for lemonade. They’re preserved, they’re spiced, and they’re used to add a whole new dimension of flavor to dishes. And in this recipe, they’re not just a garnish or a side note – they’re the secret to the perfect blend of savory, tangy, and just a touch sweet. Serve this dish over a bed of fluffy rice, let those juices soak right in, and sprinkle some fresh herbs on top for that pop of color and freshness. Step #3: 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. Step #5: 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. Step #6: 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. Step #7: 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. 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.
