Ingredients

The following ingredients have 4 Servings
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 3/4 teaspoon turmeric
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter (melted)
  • 4 cloves garlic (pressed)
  • 1 lemon
  • 2 large sweet onions (cut into 12 wedges each)
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon turmeric
  • 3 skin-on chicken quarters
  • 1 cup green olives (pitted)
  • 2 tablespoons chopped fresh cilantro leaves

Instruction

  • Preheat an oven to 475 degrees Fahrenheit.
  • In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter, and the pressed garlic.
  • Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed baking sheet. Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions. Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.
  • Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.
  • Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.
  • Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.