Updated Nov 24, 2014Chatelaine
garlic clove, minced, 1 tsp bottled chopped garlic
ground black pepper
skin-on, bone-in chicken breasts, or 8 skin-on, bone-in chicken thighs
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.
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.