NORTHERN MICHIGAN (WPBN/WGTU) -- Looking for a new recipe to serve to your family?
Moroccan Sheet Pan Chicken
5 tbsp. olive oil, divided
2 tbsp. plus 2 tsp. Moroccan Spice Blend (or your favorite spices)
4 whole chicken legs (thighs and drumsticks attached)
2 cans chickpeas, rinsed
1 lb. carrots—peeled, cut into 2-inch pieces
1 large red onion, cut into 1/2- to 3/4-inch wedges
1 1/2 cups mixed dried fruit (such as cherries, apricots, prunes, figs and raisins)
1 tbsp. honey
pinch of salt
1. In a medium bowl, mix 2 tbsp. oil, 2 tbsp. spice blend and salt. Toss with the chicken, rubbing to coat well.
2. Preheat the oven to 400 degrees. On a rimmed baking sheet, arrange the chicken, skin side up. In another bowl, toss the chickpeas, carrots, onion, with the remaining oil and spice blend. Arrange the vegetable mixture in a single layer around the chicken on the baking sheet. Roast about 45 minutes.
3. Meanwhile, place the dried fruit and honey in a small saucepan. Add enough water just to cover. Bring to a boil over high, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid is syrupy and coats the fruit, about 30 minutes.
4. Divide the chicken and vegetable mixture among plates. Spoon some of the fruit alongside; drizzle the vegetables with the juices in the saucepan.
Recipe inspired by: Rachel Ray.com