Sheet-Pan Chicken Tagine with Apricots and Olives
A weeknight sheet-pan dinner that captures the fragrant, sweet-savory character of Moroccan chicken tagine without a clay pot or long simmer. Bone-in chicken thighs roast with caramelized onion, dried apricots, briny olives, and lemon under a simple mix of cumin, paprika, and cinnamon until the skin is crisp and the fruit is jammy.
4
Prep: 15 minutes
Cook: 40 minutes
25 views
Ingredients Index
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 large red onion, cut into 8 wedges
- 1 cup dried apricots
- 1/2 cup pitted green olives
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, cut into thin slices
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Instructions
- 1Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- 2Pat the chicken thighs dry with paper towels. In a large bowl, stir together the olive oil, minced garlic, cumin, smoked paprika, cinnamon, salt, and pepper. Add the chicken and toss until evenly coated.
- 3Spread the onion wedges, dried apricots, olives, and lemon slices in a single layer on the prepared sheet pan.
- 4Nestle the chicken thighs skin-side up among the vegetables and fruit, leaving a little space between pieces so they roast rather than steam.
- 5Roast for 35 to 40 minutes, until the chicken reaches 165°F in the thickest part, the skin is golden, and the onions are tender with browned edges.
- 6Let the pan rest 5 minutes. Spoon pan juices over the chicken and serve hot, optionally with couscous or crusty bread.
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