Moroccan Roasted Chicken And Vegetables Recipes

MOROCCAN ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Grease the interior bottom and sides of a large 4.5 quart baking dish (usually a Pyrex or glazed ceramic dish) with olive oil or another approved cooking fat.
• While the oven preheats, remove the chicken from its packaging, remove the giblets from the interior cavity and save for another use or discard. Pat the chicken dry with paper towels, then place it breast-up in the greased baking dish.
• Carefully slide your fingers underneath the skin on the breasts (starting from the bottom near the cavity), creating a pocket between the skin and actual chicken breast flesh. Wash your hands well with hot water and soap before moving on to the next step.
• Next, sprinkle the outside of the chicken well with kosher salt (about 1 tablespoon total) and ground black pepper.
• In a small bowl, stir together the paprika, cumin, cayenne, and lemon zest. Spoon out 1 tablespoon of the spice rub mixture for the vegetables and set aside.
• Add two tablespoons of olive oil to the main spice rub mixture (NOT the 1 tablespoon you reserved) to create a paste, and rub it all over the chicken. Start with the pockets between the skin and chicken breasts, and then rub the rest over the entire outside of the chicken. If you have any left, you can rub it inside the chicken cavity too.
• Finally, stuff the lemon quarters inside the chicken cavity, and place the whole baking dish in the oven to roast, uncovered, for 30 minutes.
• While the chicken roasts, place the chopped sweet potatoes, cauliflower, and onion in a large bowl. Drizzle with 3 tablespoons of olive oil, and sprinkle generously with kosher salt and pepper. Add the reserved spice mixture to the vegetables, and toss until evenly coated.
• When the chicken has roasted for 30 minutes, remove the baking dish from the oven and place on a stove-top or heat-proof surface. Carefully spoon the vegetables into the pan, surrounding the chicken entirely. Be careful not to accidentally touch the hot baking dish!
• When the vegetables are evenly nestled around the chicken, place the whole baking dish back in the oven, reduce the heat to 425 degrees Fahrenheit, and let cook for another 45 minutes.
• When the 45 minutes are up, use a meat thermometer to verify that the thickest part of the thigh has reached at least 165 degrees Fahrenheit. If it has, then the chicken is done. If the chicken has not reached the proper temperature yet, continue roasting until it does.
• When the chicken is done, remove it from the oven and let rest for 10 minutes before slicing and serving alongside the roasted vegetables and pan juices.

MOROCCAN CHICKEN (SHEET PAN)

Steps:

• Preheat your oven to 400° F
• Mix the olive oil, Ras El Hanout, garlic, salt, pepper, and lemon juice together and add the chicken and marinate in the fridge for 30 minutes to 1 hour.
• Line a half sheet pan with parchment (note 1)
• Toss the chopped vegetables in a little olive oil, salt, and pepper so that they are evenly coated in the oil and set aside.
• Place the marinated chicken onto the lined sheet pan and bake for 25 minutes, then remove from the oven and add the vegetables and cook for a further 15 - 20 minutes, or until chicken is fully cooked.
• Serve with a sprinkle of toasted almonds, natural yoghurt and garnish with cilantro.

MOROCCAN ROASTED VEGETABLES

Steps:

• Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
• Bake at 400F for 20 minutes.
• Remove from oven, stir well and bake for another 20 minutes.
• Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.