Easy Moroccan Sheet Pan Chicken With Olives

7 COMMENTS

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"This looks delish! I am making it for a church pot-luck lunch!"

Paula Baker

"I cook for my clients and this is one I will surely try. Easy and seems flavorful. Thanks for a great receipe! "

Cathy

"This was a huge hit with my guests. The aroma while baking is awesome, as is the wonderful taste when done. I will be making this one again for sure. "

Carol

"Sounds tasty, I will definitely try this dish. Good seasoning combination."

Cheryl Jones

" This dish is great, delicious, savory, great aroma and eye appeal. . Oh did I leave out fork tender."

Charlene Carter

"My family loves this dish! easy recipe and the flavor is truly unique.. 5 stars!!"

Brenda sheaffer

"Just made this....very easy..house smells great and the chicken is great, too. Will make this again."

Pat Spencer

Intro
Ingredients
Ta da

Easy Moroccan Sheet Pan Chicken With Olives

Preheat oven to 450°F

Ingredients

1 pkg	PERDUE® Chicken Thighs
2	medium sweet onions, sliced lengthwise
1/2 cup	Manzanilla Olives Stuffed with Pimientos, cut in half
1	lemon, sliced into rounds
5 tbsp	Extra Virgin Olive Oil, divided
3 tsp	GOYA® Adobo All-Purpose Seasoning with Pepper, divided
1 tbsp	Minced Garlic (or 2 cloves, minced)
2 tsp	ground cumin
1 tsp	ground paprika
1/2 tsp	tumeric
1/4 tsp	cayenne pepper
1 box	Yellow Rice Mix

Easy Moroccan Sheet Pan Chicken With Olives

make it in:

45Min

WITH PERDUE® Chicken Thighs

Serves 5 | Prep Time: 35 Min | Cook Time: 10 Min

Nutritional Information

Serving Per Recipe: 5
Amount Per Serving
Calories 560
% Daily Value*
Total Fat 32g		49%
	Saturated Fat 7g	35%
Cholesterol 95mg		32%
Sodium 1650mg		69%

Vitamin A 6%
Total Carbs 42g		14%
	Dietary Fiber 3g	12%
	Sugars 2g
Protein 23g
Vitamin C 50%
Calcium 6%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Easy Moroccan Sheet Pan Chicken With Olives

Preheat oven to 450°F

Ingredients

1 pkg	PERDUE® Chicken Thighs
2	medium sweet onions, sliced lengthwise
1/2 cup	Manzanilla Olives Stuffed with Pimientos, cut in half
1	lemon, sliced into rounds
5 tbsp	Extra Virgin Olive Oil, divided
3 tsp	GOYA® Adobo All-Purpose Seasoning with Pepper, divided
1 tbsp	Minced Garlic (or 2 cloves, minced)
2 tsp	ground cumin
1 tsp	ground paprika
1/2 tsp	tumeric
1/4 tsp	cayenne pepper
1 box	Yellow Rice Mix

Step one: Toss

Preheat your oven to 450 degrees F. Line a sheet pan or baking pan with foil. Onto the sheet pan, toss together sliced onions, olives, lemon rounds, 2 tablespoons of olive oil and 1 teaspoon of GOYA® Adobo seasoning.

Step two: Stir

In a small bowl, stir together 2 tablespoons of olive oil and 2 teaspoons of GOYA® Adobo seasoning, garlic, cumin, smoked paprika, turmeric, and cayenne pepper. Rub chicken thighs with the spice paste. Place the spice rubbed chicken thighs on top of the vegetables, on the sheet pan. Roast the chicken and vegetables for 30 to 35 minutes until golden brown and chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 180 degrees F

Step three: Simmer

In medium saucepan over medium-high heat, bring 2 cups of water to boil. Add contents of rice packet and remaining 1 tablespoon olive oil. Bring to a boil for 60 seconds, cover tightly, and then reduce heat to low. Simmer until water is absorbed and rice is tender, about 25 minutes. Remove the lid and fluff with a fork.

Step four: Serve

Remove chicken from sheet pan. Transfer vegetables to a serving platter and place the chicken thighs on top. Serve Easy Moroccan Sheet Pan chicken with Olive alongside Yellow rice. Garnish with lemon, if desired