Moroccan flavors come alive with richly spiced chicken, savory onions, and tangy olives. This Moroccan Sheet Pan Chicken is as simple to cook as it is to clean up, requiring only one small bowl and a baking sheet.
Is it possible that I got this idea from the film Casablanca? I have my doubts, given that I just saw it once and fell asleep about 30 minutes in.
Don’t criticize me; I was just 14 at the time and couldn’t even understand it. Maybe I’ll do it again this weekend.
Personally, I believe that the food contributes significantly to the exotic feel. All is soft, richly spiced, and bursting with delicate flavors.
A Moroccan meal is an absolute feast for the senses when paired with the right bottle of red wine, soft lighting, and maybe even a low table with pillow seating.
Moroccan cuisine is distinguished by the marriage of sweet and savory tastes.
A traditional B’Stilla is made by wrapping a flaky dough around a filling of savory beef, baking it to golden perfection, and then sprinkling it with powdered sugar. It’s one of those dishes that sounds weird before you try it.
Dried fruit, such as raisins in this Moroccan Chicken Skillet or apricots in this Slow Cooked Moroccan Apricot Chicken, is also popular.
The sugar in today’s Moroccan Chicken recipe comes from lemons, of all things!
Isn’t that surprising? The trick is to sprinkle a few lemon slices on a rimmed half sheet pan before topping with oil, onions, and spiced chicken.
The sugars in the lemon slices caramelize subtly as the dish roasts in the oven. I consider using a rimmed half sheet pan like this one.
After taking it out of the oven, sprinkle some olives and cilantro over the pan, then splash some fresh lemon juice over the Moroccan chicken to brighten it up.
Please don’t dismiss this recipe as too difficult; it’s a simple Moroccan chicken recipe in one skillet, so give it a shot!
Serve the baked Moroccan chicken with couscous and sweet, soft bread. Have fun!
HERE’S THE RECIPE!
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
- Preheat an oven to 475 degrees Fahrenheit.
- 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.
- 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.
- 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.
- Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.
- 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.
Please note that this one pan Moroccan chicken recipe is often misspelled as: Morrocan chicken recipe, Morroccan chicken recipe, Moraccan chicken recipe, Morracan chicken recipe, and Morrocon chicken recipe.