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Moroccan Chicken Bake

Moroccan Chicken Bake

  • 4 Blue Goose chicken thighs, bone in and skin on
  • ¼ tbsp Goodness Me! extra virgin olive oil
  • Sea salt
  • Black pepper
  • 1 to 1 ½ lb small organic potatoes
  • • 1 medium organic cooking onion
  • 2 small organic zucchini
  • 2 small organic eggplants
  • 1 medium organic tomato
  • ½ bunch cilantro
  • 2 organic lemons
  • 1 tsp cumin
  • 2 cloves organic garlic
  • ½ cup Goodness Me! extra virgin olive oil

  1. Preheat oven to 425°F and make sure the rack is in the middle of the oven.
  2. Clean and cut potatoes in ¼ inch thick slices. If using baby potatoes, cut in half. Toss with ¼ tbsp oil, ¼ tsp sea salt and ¼ tsp black pepper. Arrange around the outside of a sheet pan, cut side down. Put in the oven and set a timer for 20 minutes. The potatoes need a little more time to cook because they are quite dense.
  3. As the potatoes are cooking, rough chop the zucchini, eggplant, tomato, toss with 2 tbsp extra virgin olive oil, ½ tsp sea salt, and ¼ tsp pepper.
  4. Pat dry the chicken, toss with 2 tbsp evoo and season both sides with salt and pepper. 
  5. After the potatoes have cooked for 20 minutes pull the sheet pan from the oven and arrange the vegetables in the middle of the sheet pan. Then place the chicken amongst the vegetable mix. Be sure the thighs are touching the bottom of the pan so they get top and bottom heat.
  6. Bake for 20 minutes.
  7. In a small bowl combine the finely chopped or crushed garlic, zest of 1 lemon, and juice of both lemons, cumin, s&p. Rough chop the cilantro and add to the bowl with the remaining evoo. Set aside to garnish.
  8. Remove the tray from the oven and gently turn the potatoes over. Drizzle ½ the lemon cilantro juice mix onto the chicken and return to the oven and bake until chicken is cooked through for approx. 20 minutes.
  9. Remove from oven and allow to rest.
  10. Serve in a wide bowl, potatoes on the bottom, vegetables then chicken. Garnish with cilantro salsa.
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