Sheet-Pan Chicken with Lemons and Olives
Roasted lemons add a fresh, bright flavor to this chicken dinner.
By Ree Drummond
Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr
Jump to recipeThe juices left on the sheet pan after roasting are super flavorful—drizzle them over the chicken and couscous!
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Ingredients
- 2 tsp.
smoked paprika
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
ground turmeric
- 1 Tbsp.
plus 1 teaspoon kosher salt
Black pepper, to taste
- 6
skin-on, bone-in chicken thighs (about 3 pounds)
- 1/2 cup
pitted green olives
- 2
lemons, cut into 1/2-inch-thick rounds
- 1
large red onion, cut into 1-inch wedges
- 1/4 cup
olive oil
- 1/2 cup
golden raisins
- 1
10-ounce box couscous (about 1 2/3 cups)
- 1/2 cup
salted roasted almonds, chopped
Directions
- Step 1Preheat the oven to 425˚. Combine the paprika, cinnamon, turmeric, 1 tablespoon salt and a generous amount of pepper in a small bowl.
- Step 2Combine the chicken, olives, lemons and red onion on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with the spice mixture and toss until all of the ingredients are evenly coated. Bake until the chicken is cooked through, the skin is crispy and the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes.
- Step 3Meanwhile, combine 2 cups water, the raisins and the remaining 2 tablespoons olive oil in a medium saucepan and bring to a boil over medium-high heat.
- Step 4Add the couscous and remove from the heat. Cover and let sit until soft and fluffy, about 5 minutes. Stir in the almonds and the remaining 1 teaspoon salt. Serve the chicken, olives, lemons and onion with the couscous. Spoon the pan juices over the chicken.
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