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1 lemon
1 tsp honey
1 garlic clove, minced, 1 tsp bottled chopped garlic
1 tsp dried oregano
1 tsp mint leaves
1/2 tsp ground cumin
1/2 tsp coriander
1/4 tsp salt
1/4 tsp ground black pepper
4 skin-on, bone-in chicken breasts, or 8 skin-on, bone-in chicken thighs
2 cups baby carrots
1/4 cup chopped fresh mint, optional
Preheat oven to 425F (220C). Line a rimmed baking sheet with foil. Finely grate 1 tsp (5 mL) peel from lemon and place in a small bowl. Squeeze in 2 tbsp (30 mL) juice. Stir in honey, garlic, oregano, mint, cumin, coriander, salt and pepper until evenly mixed. Place chicken, skin side up, on foil. Spoon spice mixture evenly over chicken and rub in. Scatter carrots around chicken. Loosely cover with foil and seal foil to edges of pan.
Bake in centre of preheated oven 20 minutes. Discard foil. Stir carrots. Continue roasting, uncovered, until chicken is deep golden brown, 20 to 25 more minutes. Occasionally baste chicken with pan juices and stir carrots. Sprinkle with mint. Great with couscous.
Calories 269, Protein 30.5g, Carbohydrates 7.8g, Fat 12.4g, Fibre 1.3g, Sodium 264mg.
Capturing the savoury flavours of Morocco is simple when you mix a few bottled herbs and spices with a little honey and lemon. Sprinkle with fresh mint for a colourful fragrant finish.