- 2 ½ - 3 lb. bone-in, skin-on chicken pieces (we love using a mixture of thighs, breasts and legs)
- kosher salt and black pepper
- extra-virgin olive oil
- 2 lemons
- 3-4 large garlic cloves, minced
- 1 tbsp + 1 tsp this little goat went to morocco, divided
- kosher salt
- 1 large (or 2 small) sweet onions, cut into 1/2-inch thick wedges
- 1 cup dates, pitted & halved lengthwise
- 1 cup pitted green olives
- fresh parsley leaves, for topping
- Pat the chicken dry and season on all sides with salt and pepper. Add to a large mixing bowl or resealable Ziploc bag.
- In a small bowl, whisk together 2 Tablespoons olive oil, the juice from one half lemon (about 1-2 Tablespoons fresh lemon juice), garlic, 1 Tablespoon Morocco spice and 1 teaspoon salt. Pour the marinade over the chicken, tossing to coat. Let marinade while you prepare the rest of your ingredients, or cover and refrigerate up to overnight (the longer the better)!
- Preheat the oven to 425 degrees.
- Cut 1 lemon into thin rounds and place on a rimmed baking sheet. Top with the onion wedges and dates. Drizzle all over with about 1 Tablespoon olive oil and season with 1 teaspoon each Morocco spice and salt. Place the marinated chicken, skin side up, on top.
- Transfer to the oven and roast for about 40-45 minutes, until the chicken is cooked through and the onions are tender and beginning to brown.
- If desired, turn the oven to broil and broil the baking sheet on the upper oven rack until the chicken skin is deep golden brown and crispy, about 2-3 minutes.
- Disperse the olives and fresh parsley over the baking sheet. Let cool slightly, then serve alongside fresh lemon wedges.