Roasted Chicken Moruno Sheet-Pan Dinner Recipe
Roasted Chicken Moruno Sheet-Pan Dinner
Moruno spice rub is a warm combination of paprika, cumin, coriander, fennel, black pepper, saffron, dried oregano, and turmeric. It has its foundation in Arabic cooking and was introduced to the South of Spain when it was under Moorish ruling. It is commonly used to marinate pork skewers. The sweetness of the bell peppers in this dish are the perfect complement to this delicious combination of spices. Serve it by itself for a quick mid-week dinner or with Creamy Goat Cheese Polenta for a hearty meal.
- 3 lbs chicken thighs (with bone and skin)
- 1/3 cup Metropolitan Market Extra Virgin Olive Oil, divided
- 2 Tbsp Moruno spice rub
- 4 tsp kosher salt, divided
- 1 yellow onion, sliced
- 3 orange bell peppers, sliced
- 3 yellow bell peppers, sliced
- chopped parsley or fresh oregano leaves
- Preheat oven to 425°F.
- Place chicken thighs in a large bowl. Drizzle with 3 Tbsp olive oil, then sprinkle with Moruno rub and 1 Tbsp salt. Toss to coat. Cover and refrigerate. Chicken can marinate for up to 1 day ahead of cooking.
- Spread the onion and bell peppers on a large rimmed sheet pan or large, shallow casserole dish. Drizzle with 3 tbsp olive oil, and sprinkle with 1 tsp salt.
- Place the chicken thighs on the veggies. Roast for 30-35 minutes, or until a thermometer in the thickest part of the meat reads 165°F.
- Serve with Creamy Goat Cheese Polenta, if desired.