|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|
|1/4||tsp cayenne pepper|
|1||box Yellow Rice Mix|
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.
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
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.
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