Easy Moroccan Sheet Pan Chicken With Olives

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Paula Baker

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

Cathy

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

Carol

"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. "

Cheryl Jones

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

Charlene Carter

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

Brenda sheaffer

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

Pat Spencer

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

Easy Moroccan Sheet Pan Chicken With Olives

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PERDUE^® Fresh Chicken Thighs

In The Fresh Meat Case

Easy Moroccan Sheet Pan Chicken With Olives

PREP TIME: 35min COOK TIME: 10min

Serves 5

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

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%

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

PERDUE® Fresh Chicken Thighs

In The Fresh Meat Case

PERDUE^® Fresh Chicken Thighs

In The Fresh Meat Case

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Ingredients

1 pkgPERDUE^® Fresh Chicken Thighs or PERDUE^® HARVESTLAND^® Air Chilled Chicken Thighs

2 medium sweet onions, sliced lengthwise

1/2 cupManzanilla Olives Stuffed with Pimientos, cut in half

1 lemon, sliced into rounds

5 tbspExtra Virgin Olive Oil, divided

3 tspGOYA^® Adobo All-Purpose Seasoning with Pepper, divided

1 tbspMinced Garlic (or 2 cloves, minced)

2 tspground cumin

1 tspground paprika

1/2 tsptumeric

1/4 tspcayenne pepper

1 boxYellow Rice Mix

Step 1

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 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 degrees F

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 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 Olive alongside Yellow rice. Garnish with lemon, if desired