Cooked - Sheet Pan Moroccan Chicken

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Sheet Pan Moroccan Chicken

6.0

1 tablespoon ground cinnamon

1 teaspoon turmeric

½ teaspoons fine sea salt

2 teaspoons ground cumin

½ teaspoon ground black pepper

½ teaspoon grated ginger

½ teaspoon baking powder

2 tablespoons extra virgin olive oil

8 bone-in, skin-on chicken thighs

2 large carrots, cut into rounds

1 yellow onion, sliced

1 medium sweet potato, cubed

⅓ cup olive oil

1 lemon, zest and juice

¼ cup plain Greek yogurt

¼ teaspoon cumin

¼ teaspoon fine sea salt

2 teaspoons apple cider vinegar

1 teaspoon honey or low-carb sweetener, to taste

2 tablespoons cilantro, chopped small

¼ cup mint, chopped small

Preheat the oven to 425°F. Line a baking sheet with parchment paper or a baking mat.
Combine all the seasonings in a small dish and set aside 1 tablespoon of the seasoning mix for later. Add the baking powder to the dish.
Pat dry the chicken thighs with paper towels, then coat them in 1 tablespoon of olive oil. Season them well with the entire seasoning mixture.
Add the carrots, onions, and fennel to the baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil, then season them with the reserved spice mixture and toss.
Add the chicken pieces on top, then transfer to the oven and roast at 425°F for 35-40 minutes or until the chicken is done.
While the chicken roasts, combine olive oil, lemon zest, juice, yogurt, cumin, sea salt, and sweetener in a large jar. Shake well (or use an immersion blender to combine). Add the fresh herbs, then mix again (or pulse a few times with the blender).
Serve the chicken and veggies with the sauce drizzled on top.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇲🇦Moroccan

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 61 weeks ago

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