Finger lickin' good chicken. I prepped this on Sunday (took about 5 minutes) and let it sit in my fridge until Wednesday. Wednesday evening, I dumped it out on a sheet pan and stuck it in the oven; cooked while Stella and I played games. Voila, dinner was ready and I literally spend less than 10 minutes in the kitchen. I served it with a side of asparagus, which I put on the lower shelf of the oven 15 minutes before the chicken was due to come out.
OMG, simple, good and good for you.
Roasted Moroccan Chicken Recipe
- 6-10 Bone-In Skin-On Chicken Thighs
- 1 Lemon
- 1 TBS Kosher Salt
- 1/2 TBS Pepper
- 1/2 tsp Ginger
- 1 tsp Turmeric
- 1/2 tsp Cinnamon
- 2 tsp Paprika
- 1 tsp Coriander
- 1 tsp Cumin
- 1/4 Cup Olive Oil
In a small bowl, mix olive oil and ALL spices. Slice lemon into thin rounds.
In a gallon freezer bag, add chicken thighs. Pour spice mix over the thighs and add lemon slices. Seal bag removing any air and massage it so the spices are evenly mixed.
Refrigerate for up to 4 days.
Day of Service
Pre-heat oven to 400.
ay thighs out on baking sheet with lemon slices. Bake for 40 minutes until skin becomes crispy.
Serve with the Moroccan Cauliflower Rice, simple green salad or sweet potato.
PS: Make sure you eat the whole lemon slices #thebestpart
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