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Take your taste buds on a trip with this Moroccan-inspired dish. Spiced roasted chicken meets earthy root veggies, all topped with a bright, herb-packed sauce.
2 Tablespoon Kosher salt
1 Tablespoon cinnamon
1 Tablespoon coriander
2 Teaspoon turmeric
2 Teaspoon cumin
2 Teaspoon cardamom
1 Teaspoon freshly ground black pepper
6 Whole (6-8 oz) chicken legs
3 Tablespoon olive oil, divided
2 Clove garlic, grated or minced
1 Medium red onion, cut into 8 pieces through the root end
6 Cup diced root vegetables, such as carrots, rutabaga and/or parsnips
Kosher salt
1/2 Cup extra-virgin olive oil
1 Cup coarsely chopped parsley, mint and/or cilantro
1 1/2 Tablespoon fresh lemon juice, plus more as needed
1 Clove garlic, grated
1/2 Teaspoon Kosher salt
1/4 Teaspoon freshly ground black pepper
1 Tablespoon minced preserved lemon
2 Tablespoon Kosher salt
1 Tablespoon cinnamon
1 Tablespoon coriander
2 Teaspoon turmeric
2 Teaspoon cumin
2 Teaspoon cardamom
1 Teaspoon freshly ground black pepper
6 Whole (6-8 oz) chicken legs
3 Tablespoon olive oil, divided
2 Clove garlic, grated or minced
: 400 ˚F
1 Medium red onion, cut into 8 pieces through the root end
6 Cup diced root vegetables, such as carrots, rutabaga and/or parsnips
As Needed Kosher salt
: 450 ˚F
: 165 ˚F
1/2 Cup extra-virgin olive oil
1 Cup coarsely chopped parsley, mint and/or cilantro
1 1/2 Tablespoon fresh lemon juice, plus more as needed
1 Clove garlic, grated
1/2 Teaspoon Kosher salt
1/4 Teaspoon freshly ground black pepper
1 Tablespoon minced preserved lemon