Marokkanisches Ofenhähnchen vom Blech

Zutaten

• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoon turmeric
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter (melted)
• 4 cloves garlic (pressed)
• 1 lemon
• 2 large sweet onions (cut into 12 wedges each)
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1 teaspoon turmeric
• 3 skin-on chicken quarters
• 1 cup green olives (pitted)
• 2 tablespoons chopped fresh cilantro leaves

Zubereitung

1. 1

   Begin by preheating the oven to 475 degrees Fahrenheit (245 degrees Celsius).

2. 2

   In a small bowl, prepare the spice rub. Combine the salt, cumin, paprika, turmeric, cayenne, and black pepper. Add 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the crushed garlic, and blend them together.

3. 3

   Halve the lemon and keep one half aside. Slice the remaining half into thin rounds and place them in a single layer on a baking sheet with raised edges. Sprinkle the onion wedges over the lemon slices and drizzle 2 teaspoons of olive oil over the onions.

4. 4

   Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.

5. 5

   Position the chicken quarters on the pan with the skin side facing up. Gently pat the top of the chicken dry, then evenly brush each quarter's skin with the prepared spice mixture.

6. 6

   Move the pan to the preheated oven and roast for 30-40 minutes. Wait until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear.

7. 7

   Scatter the pan with the olives and cilantro leaves. Extract the juice from the second half of the lemon and drizzle it over the chicken. Serve warm with couscous and soft bread.