ONE PAN MOROCCAN CHICKEN

Name: ONE PAN MOROCCAN CHICKEN
Total time: 1 h
Ingredients: 12 pieces bone in chicken; 5 Tbsp olive oil, divided; 1/2 cup dry white wine; 1 lemon, halved; 3 tsp kosher salt, divided; 1 tsp coarse black pepper; 4 tsp paprika; 15 cloves garlic; 2 red peppers, thinly sliced; 1 large yellow onion, halved thinly sliced; 1 jalapeño, thinly sliced; 1 cup cilantro leaves, finely chopped; 1 cuo parsley leaves, finely chopped

Recipe
Watch Reel

INGREDIENTS:

12 pieces bone in chicken
5 Tbsp olive oil, divided
1/2 cup dry white wine
1 lemon, halved
3 tsp kosher salt, divided
1 tsp coarse black pepper
4 tsp paprika
15 cloves garlic
2 red peppers, thinly sliced
1 large yellow onion, halved thinly sliced
1 jalapeño, thinly sliced
1 cup cilantro leaves, finely chopped
1 cuo parsley leaves, finely chopped

Cooking steps

Step 1

Preheat oven to 175°c (350°f) and add chicken to a large baking dish. Drizzle 2 tbsp olive oil and pour over wine. Squeeze in juice of the lemon. Sprinkle 2 tsp salt, pepper and paprika. Add garlic cloves. Use your hands to rub all the spices into the chicken. Place peppers, onions, jalapeños and herbs over chicken. Pour over remaining oil and sprinkle remaining salt. Toss vegetable to mix and spread out over the chicken. Cover with parchment and foil. Place in the oven for 1 hour. Uncover, baste and return to the oven for another 35 minutes basting every 10 minutes. Serve hot and enjoy!