Moroccan Sheet Pan Chicken

I so wanted to like this recipe, but eating it was like "Seeing God," and not in a good way.  Holy Saltiness!  And the leftovers picked up even more saltiness. And D even made the rub go on 4 pieces of chicken not 3!  I ended up wiping the rub completely off the chicken, and downing 6 bottles of water in hopes my blood would start moving again.

So why am I blogging about a recipe I didn't like?  Because I really want to like it, and D said he could fix it, so it actually had flavor.

So we will try this again.  We had with couscous.

Moroccan Sheet Pan Chicken

Photo by ALB

Enjoy the flavors of Morocco with richly spiced chicken, savory onions, and tangy olives. Using just one small bowl and a baking sheet, this Moroccan Sheet Pan Chicken is just as easy to clean up as it is to prepare!

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Recipe adapted from The Wanderlust Kitchen

Ingredients 
For the Spice Mixture
3/4 teaspoon salt (USE WAY LESS)
1/4 teaspoon ground cumin
3/4 teaspoon paprika
3/4 teaspoon turmeric
1/8 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter, melted cut down on fat using just oil
4 cloves garlic, pressed

For the Sheet Pan Chicken
1 lemon
2 large sweet onions, cut into 12 wedges each
2 teaspoons extra virgin olive oil
1/4 teaspoon salt (you don't need it if the rendering from the chicken is all over the pan)
1 teaspoon turmeric
4 skin-on chicken quarters
1 cup green olives, pitted (Olives are gross, so we didn't use)
2 tablespoons chopped fresh cilantro leaves

Instructions
Preheat an oven to 475 degrees Fahrenheit.

In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.

Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan . Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions. Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.

Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.

Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.

Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.

7 Smart Points (my additions/subtractions at 4 servings)