Moroccan Spiced Chicken with Roasted Garlic

Serves: 6


2 Tbsp Flying Olive Gremolata, Garlic, or Lemon Extra Virgin Olive Oil

1 Tbsp Flying Olive Olive Wood Smoked Extra Virgin Olive Oil

1 Tbsp Flying Olive Chipotle (a little spicy) or Harissa (medium spicy) Extra Virgin Olive Oil (if you don’t want any spiciness, add an additional Tbsp of any of the Flying Olive Extra Virgin Olive Oils above

1 Tbsp lemon zest

2 Tbsp lemon juice

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder, your choice of spiciness

½ tsp salt

½ tsp freshly ground black pepper

4 cloves garlic, minced

6 bone-in skin-on or off chicken thighs, about 2 ½-3 lbs.

2 garlic bulbs, halved horizontally’1/4 cup chopped fresh Italian parsley


Line a large 15x10 baking pan with foil. In a bowl, stir together the Flying Olive Extra Virgin Olive Oil(s) of choice, lemon, juice, Flying Olive Sicilian Lemon Balsamic Vinegar, cumin, paprika, chili powder, and half the minced garlic.

Place the chicken and garlic bulbs in a foil-covered pan. Spoon the olive oil and spice mixture over the chicken and garlic bulbs. With the back of the spoon, spread the mixture over the chicken so everything is well-coated. Sprinkle with the salt and pepper. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinate.

Preheat the oven to 400 degrees F.

Cook the chicken in the oven for 35 minutes or until an instant-read thermometer reads 165-170 degrees F.

Remove the dish from the oven. Remove the garlic halves. In a bowl, squeeze the roasted garlic bulbs to release the cloves. Turn the oven to broil and place the chicken in the oven to broil. Place the chicken 5” from the heat for 1-2 minutes or until the tops of the chicken brown. (If you took off the skin, the chicken won’t brown very much). Top the chicken with lemon zest, the remaining minced garlic, and the parsley.

Serve with the roasted garlic cloves. The garlic is also delicious on bread, rice, or couscous.

Inspired by a recipe in Better Homes and Gardens Magazine, September, 2018.

Submitted by Chuck and Barb L.