Chicken Moruno Sheet Pan Dinner
Serves 6
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- 6 tablespoons extra virgin olive oil (divided use)
- 2 tablespoons Moruno spice rub
- 4 teaspoons kosher salt (divided use)
- 1 yellow onion (sliced)
- 3 orange bell peppers (sliced)
- 3 yellow bell peppers (sliced)
Optional Ingredients
- chopped fresh flat-leaf parsley or oregano leaves
Directions
- Preheat oven to 425°F.
- Place chicken thighs in a large bowl. Drizzle with 3 tablespoons olive oil. Sprinkle with Moruno rub and 1 tablespoon salt. Toss to coat. Cover and refrigerate. Chicken can marinate for up to 1 day ahead of cooking.
- Spread onion and bell peppers on a large, rimmed sheet pan or shallow casserole dish. Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon salt.
- Place chicken thighs on veggies. Roast 30 to 35 minutes or until a thermometer in the thickest part of the meat reads 165°F.
- If desired, sprinkle with herbs before serving.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 460
- Fat: 32.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 175.0 mg
- Sodium: 880.0 mg
- Carbohydrates: 11.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 32.0 g