MOROCCAN LEMON CHICKEN
Juicy chicken baked with lemon, onions, and warm Moroccan spices for a comforting, flavorful meal.
Prep Time:
15 minutes
Cook Time:
2 - 2 1/2 hours
Serves:
8
Level:
Easy
Ingredients:
8 CHICKEN QUARTERS, skin on
FOR PAN: 2 LEMONS, cut into slices
2-3 ONIONS, cut into 12 wedges each
1 Tablespoon OLIVE OIL 1/2 teaspoon SALT 2 teaspoons TURMERIC
SPICE MIXTURE:
1/4 teaspoon CAYENNE PEPPER
1/2 teaspoon BLACK PEPPER
1/2 teaspoon CUMIN
1 1/2 teaspoon SALT 1 1/2 teaspoon PAPRIKA
1 1/2 teaspoon TURMERIC
2 Tablespoon OLIVE OIL 8 cloves GARLIC, minced
Preparation:
Preheat oven to 420°F (215°C).
Line a baking pan with parchment paper. Arrange the sliced lemons and onions in an even layer on the bottom of the pan. Drizzle with olive oil and sprinkle with salt and turmeric. Toss gently to coat.
Place the chicken pieces on top of the lemon and onion mixture.
In a small bowl, combine the spices. Add the olive oil and garlic, mixing until a smooth paste forms. Brush the spice mixture generously over the chicken, coating all sides.
Cover the pan tightly with foil and bake for 1½–2 hours, or until the chicken is tender and fully cooked.
Uncover the chicken and continue baking for 20–30 minutes, basting every 10–15 minutes with the pan juices, until the chicken is golden and lightly caramelized.
Remove from the oven (and add olives if using.) Cover loosely until ready to serve.