Return to This Week’s Menu
Sheet Pan Moroccan Chicken
Serves 4-6 | Prep Time: 10 minutes | Cook Time: 45 minutes
Moroccan flavors have always been a favorite of mine. Goes great this sheet pan preparation for a wonderful meal.
Ingredients
- 3.5 pounds bone-in skin-on chicken parts I do a mix of chicken thighs and drumsticks
- 1 pound sweet potatoes, cut into 2 inch wedges
- 1 thinly sliced sweet onions
- 1 cup drained, pitted green olives
- ¼ cup avocado oil
- ¼ cup distilled white vinegar
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ¼ teaspoon cayenne
- A pinch of saffron threads about 20-25 threads (optional)
- 2 cloves minced garlic
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup golden raisins
Chef Tips
Preparation
Preheat oven to 450F and line a baking sheet with parchment paper.
Step 1
Place the chicken parts, potatoes, sweet onion, and green olives on the prepared baking sheet.
In a small bowl, combine the avocado oil, white vinegar, cumin, ground turmeric, paprika, cayenne, saffron threads and garlic. Whisk to combine and drizzle over the content on the baking sheet. Toss until well combined and spread into a single layer. Season all over with salt and pepper.
Step 2
Transfer to the oven and cook for 20 minutes. Remove from the oven and add the raisins. Gently toss to combine. Return sheet pan to the oven and cook until the chicken is golden brown and cooked through, about 20 to 25 more minutes.
