Moroccan Sheet Pan Chicken with Apricots, Olives & Lemons

By Gail Simmons

Serves 4 to 6

Ingredients

1/2 cup halved dried apricots (un-sulfured if possible)

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon date honey or regular honey, plus more for drizzling

3 tablespoons extra virgin olive oil, divided

4 bone-in chicken legs (or thighs and drumsticks)

2 medium onions, quartered

4 garlic cloves, peeled

4 carrots, peeled and halved lengthwise

1 large lemon, cut into eighths lengthwise

1/2 cup halved pitted green olives

2 tablespoons chopped pistachios, plus more for garnish

1/4 cup mint or cilantro

Instructions

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. In a medium bowl, soak the apricot pieces in hot water for 30 minutes.

Meanwhile, prepare the chicken: In a large bowl, combine the cumin, cinnamon, ginger, paprika, salt, pepper, honey and 2 tablespoons of the olive oil. Add the chicken, onions, garlic cloves and carrots and toss to coat.

Scatter the lemon and olives over the prepared sheet pan, then add the spiced carrots, onions and garlic cloves. Place the chicken legs on top of the vegetables. Drizzle everything with the remaining tablespoon of olive oil, and a little more honey if desired. Drain the apricots and pat them dry.

Roast the chicken in the oven for 45 minutes. Sprinkle the apricots and pistachios over the top and continue roasting until the chicken is golden and the juices run clear when pierced with a sharp knife, about 10 minutes more. Remove from the oven and allow the chicken to rest for a few minutes before serving with the herbs, torn and sprinkled over everything.

Serving suggestion: simple steamed couscous tossed with any remaining herbs.