Moroccan Sheet Pan Chicken with Olives


1 pkg Chicken Thighs with Skin on.
2 medium sweet onions, sliced lengthwise
1/2 cup Manzanilla Olives Stuffed with Pimientos, cut in half
1 lemon, sliced into rounds
5 tbsp Extra Virgin Olive Oil, divided
3 tsp Adobo All-Purpose Seasoning with Pepper, divided
1 tbsp Minced Garlic (or 2 cloves, minced)
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp tumeric
1/4 tsp cayenne pepper


Preheat your oven to 450 degrees F.

Line a sheet pan or baking pan with foil. Onto the sheet pan, toss together sliced onions, olives, lemon rounds, 2 tablespoons of olive oil and 1 teaspoon of Adobo seasoning.

In a small bowl, stir together 2 tablespoons of olive oil and 2 teaspoons of Adobo seasoning, garlic, cumin, smoked paprika, turmeric, and cayenne pepper. Rub chicken thighs with the spice paste. Place the spice rubbed chicken thighs on top of the vegetables, on the sheet pan. 

Alternative: Place the chicken on top of the vegetables in the sheet pan. Paint the chicken with olive oil. Put the seasoning in a shaker and shake it over the chicken. Much less messy and more evenly distributed.

Roast the chicken and vegetables for 30 to 35 minutes until golden brown and chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 180 degrees F.

Remove chicken from sheet pan. Transfer vegetables to a serving platter and place the chicken thighs on top.

Homemade Adobo All-Purpose Seasoning

3 tablespoons garlic powder
2 1/2 tablespoons salt
2 teaspoons ground black pepper
1 teaspoon dried oregano
1/2 teaspoon ground turmeric

Directions: Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

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