Alert

close

At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


Easy Moroccan Sheet Pan Chicken With Olives

Comments

In The Fresh Meat Case

PERDUE® Fresh Chicken Thighs

Easy Moroccan Sheet Pan Chicken With Olives

Easy Moroccan Sheet Pan Chicken With Olives
Comments

In The Fresh Meat Case

PERDUE® Fresh Chicken Thighs

In The Fresh Meat Case

PERDUE® Fresh Chicken Thighs

Made With:

PERDUE® Fresh Chicken Thighs

Buy Now

PREP TIME: 35min COOK TIME: 10min
Serves 5

Prep/Cook
PREP TIME: 35min COOK TIME: 10min
Serves
Serves 5

  • 560
    Calories
  • 23g
    Protein
  • 1650mg
    Sodium
  • 7g
    Sat. Fat
  • 2g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

2 medium sweet onions, sliced lengthwise

1/2 cupManzanilla olives stuffed with pimientos, halved

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 (about 2 cloves)

2 tsp.ground cumin

1 tsp.ground paprika

1/2 tsp.tumeric

1/4 tsp.cayenne pepper

1 boxyellow rice mix


Step 1

Step 1

Toss

Preheat your oven to 450°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 1
Step 2

Step 2

Step 2

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°F.

Step 3

Step 3

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 3
Step 4

Step 4

Step 4

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 olives alongside yellow rice. Garnish with lemon, if desired.

Ta Da Ta Da

Easy Moroccan Sheet Pan Chicken With Olives

Comments
Add Your Comment

Rated 5/5 based on 7 customer reviews
Delight your guests with the complex, exotic flavors of Moroccan chicken. This easy sheet pan chicken recipe combines adobo, cumin, paprika, and cayenne pepper. Serves 5 https://www.perdue.com/recipeimages/moroccan_sheet_pan_chicken_thumbnail.jpg https://www.perdue.com/recipeimages/moroccan_sheet_pan_chicken_thumbnail.jpg

Hi! Is there anything we can help you find?

x

Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

Sign up for recipes and more!

PERDUE® CHICKEN PLUS™ No thanks, i'll try it later No thanks, i'll try it later