- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
"Top Chef" judge and cookbook author Gail Simmons shares a sheet pan chicken recipe using Moroccan-inspired flavors of apricots, olives and lemons.
Gail suggests serving this dish with steamed couscous tossed with any remaining herbs.
Preheat the oven to 350˚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, a pinch of salt, and a little more honey, if desired.
Roast the chicken in the oven for 45 minutes. Drain the apricots and pat them dry. 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.