Moroccan Chicken - Sheet Pan

Amarante

Sun, Nov 20 2022, 10:16 am

This was delicious and couldn't have been easier.

I served it with whole wheat couscous to absorb the delicious juices. I made this with a whole chicken but no reason you couldn't use chicken parts and just adjust the cooking times

Moroccan Chicken

SERVES 4

Excerpt From: Jenny Tschiesche and Liz Franklin - Sheet Pan Dinners

The root vegetables and apples in this recipe serve not only to soak up the delicious cooking juices from the chicken but also to provide a contrast in texture and flavour to the gentle Moroccan spices.

1 large oven-ready chicken (approx. 1.7 kg/3¾ lb.)
2½ teaspoons sea salt
500 g/1 lb. 2 oz. carrots, quartered lengthways
500 g/1 lb. 2 oz. sweet potatoes, peeled and cut into 15 mm/⅝-in. discs
3 Granny Smith apples, quartered and cored
zest and juice of 1 large orange
250 ml/generous 1 cup chicken stock
250 ml/generous 1 cup dry white wine
1 tablespoon grated (peeled) fresh ginger
2 teaspoons ras-el-hanout or a Moroccan spice mix

Preheat the oven to 200˚C (400˚F) Gas 6.

Find a roasting pan large enough”

Find a roasting pan large enough for the chicken, vegetables, fruit and liquid to fit in.

Put the chicken in the roasting pan. Season the skin of the chicken with the salt. Arrange the carrots, sweet potatoes and apples around the chicken.

Mix the orange zest and juice, stock, wine, ginger and ras-el-hanout together in a bowl and pour over the chicken and vegetables.

Bake in the preheated oven for 1 hour 25 minutes, basting frequently. Cover the chicken with foil after half the cooking time to ensure the outside is not overcooked.

Serve whilst hot.