Sheet Pan Chicken with Olives & Citrus
by Caren McSherry
This is a dish I have created with inspiration from a recent trip to Marrakesh. The ingredients are common in many Moroccan home kitchens and easy to access here in Canada. A one-dish dinner that makes serving easy.
Ingredients:
- 8 large boneless skinless chicken thighs
- ¼ cup Côte d’Azur Moroccan rub
- 1 large head of garlic, broken into cloves skin on
- One 14oz jar fire-roasted artichokes, drained and halved
- 1 bag of small potatoes, halved
- 1 large purple onion cut into 8 wedges; root end attached
- ¼ cup olive oil, plus extra if needed
- 3 tbsp capers, blotted dry
- ½ cup dry cured black olives (pitted)
- ½ cup green olives
- 1 bag mini peppers, whole
- 1 tbsp finely minced preserved lemon (rind only)
- ½ cup Italian parsley, finely chopped
- 5 sprigs fresh thyme
- Large sprigs of fresh rosemary
- 1 lemon, cut into 4 wedges
- 1 orange, cut into 6 wedges
- coarse grey salt
Method:
1. Preheat oven to 400F. Blot the chicken dry with a paper towel and rub all over with the Moroccan spice rub.
2. On a large baking sheet, drizzle some of the olive oil and scatter the chicken thighs. Add the garlic cloves, halved potatoes, olives, fire-roasted artichokes, mini peppers, capers, onion, lemon, orange, thyme, rosemary, and parsley. Drizzle with more olive oil if needed. Season with coarse grey salt.
3. Transfer to oven, roast for 30-40 minutes or until chicken is cooked through, onion has softened, and potatoes are golden brown.
4.Drizzle with remaining olive oil and serve warm.
Serves 6-8
Copyright (c) Caren McSherry 08/2021
2. On a large baking sheet, drizzle some of the olive oil and scatter the chicken thighs. Add the garlic cloves, halved potatoes, olives, fire-roasted artichokes, mini peppers, capers, onion, lemon, orange, thyme, rosemary, and parsley. Drizzle with more olive oil if needed. Season with coarse grey salt.
3. Transfer to oven, roast for 30-40 minutes or until chicken is cooked through, onion has softened, and potatoes are golden brown.
4.Drizzle with remaining olive oil and serve warm.
Serves 6-8
Copyright (c) Caren McSherry 08/2021
