Chicken with Preserved Meyer Lemons and Olives

This chicken with preserved lemons and olives has fast become one of my favorite sheet pan dishes, marinated overnight in preserved Meyer lemons, garlic, and spices, then roasted until crispy and tender.

If you love easy sheet pan chicken, you will also want to try my Sheet Pan Mojo Chicken, Tangerine Garlic Chicken, and Baked Pineapple Chicken.

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This was a dream recipe of mine to make once my own batch of preserved Meyer lemons was finally ready. I chose to cook it on a sheet pan as part of my ongoing project to prove to my husband that I truly need every single one of the dozen sheet pans I own. It has quickly earned a regular spot in my kitchen rotation.

About This Dish

Chicken with preserved lemons and olives is one of the most well-known dishes of Morocco, where it goes by Djej Mchermel. As with most traditional recipes, there are countless variations, and it can differ from family to family. This version is adapted from Paula Wolfert's recipe in The Food of Morocco, which calls for a whole chicken rubbed with spices and marinated overnight.

Traditionally this dish is cooked in a tagine or slow-roasted in the oven. A Dutch oven or a high-sided skillet with a lid both work as substitutes if you do not have a tagine. This version uses a sheet pan instead, which makes it easier for a weeknight and just as flavorful.

What pan is Moroccan Chicken cooked in?

This chicken with preserved Meyer lemons and olives is usually made in a traditional tagine (the actual recipe is also called a tagine) or slow roasting in the oven. I don't happen to have a tagine, and now after making this recipe, I sort of wish I did!

You could use a Dutch oven as an alternative to a tagine, and if you don't have one, you could use a high sided large skillet with a lid.

I chose to make the chicken on a sheet pan. This is all part of my idea to put together a collection of recipes that can made on one of the dozen sheet pans I own. You see, I have to prove to my husband that I need each and every one of them! And more importantly, to show all of you how versatile the humble sheet pan truly is.

Ingredient Notes

• Preserved Meyer lemons - the real backbone of this dish. Their salty, citrusy umami cannot be replicated with fresh lemons. Find them at a Middle Eastern market, some Whole Foods locations, online, or make your own; it takes about a month to cure.
• Chicken - bone-in, skin-on thighs and drumsticks are my preference here; chicken breasts also work with an adjusted cook time
• Garlic and fresh ginger
• Paprika and ground cumin - the spice base in this adapted version; swap in ras el hanout, the traditional Moroccan spice blend, if you have it on hand for a more complex flavor
• Saffron threads - steeped in hot water and combined with turmeric for fragrant flavor and a beautiful golden color
• Turmeric
• Onion - sliced thin here; grating it instead is also traditional and works well if you have the time
• Pitted green olives
• Chicken or vegetable broth
• Extra virgin olive oil
• Salt and black pepper
• Cilantro or parsley - optional, for finishing

How do you make Moroccan chicken with preserved Meyer lemon and olives

Marinate

1. In a small bowl, combine the olive oil, garlic, preserved lemon slices, ginger, paprika, and cumin.
2. Season the chicken pieces with salt and pepper, then transfer to a zip-top bag or airtight container.
3. Add the marinade to the bag or container with the chicken. Massage it all over the chicken until fully coated.
4. Refrigerate and marinate for at least 3 hours, though overnight gives the best flavor. Even 30 minutes to an hour will still work if you are short on time, but the longer it marinates, the more flavorful the chicken becomes.

Roast

5. Preheat oven to 425°F. In a small bowl, combine the saffron with 2 tablespoons of hot water and let sit 5 minutes. Stir in the broth and turmeric.
6. On a foil-lined baking sheet or a 12-inch ovenproof skillet, arrange the chicken skin side down along with the marinade. Scatter the onion slices and olives around the chicken.
7. Spoon the saffron broth all over everything.
8. Roast for 30 minutes.
9. Spoon the marinade over the chicken again and flip the pieces skin side up.
10. Lower the oven to 375°F and continue baking until the chicken is cooked through and the skin is crispy, another 30 to 45 minutes. Total cook time runs about 1 hour to 1 hour 15 minutes.
11. Let the chicken rest 10 minutes, tented loosely with foil, before serving.
12. Sprinkle with cilantro or parsley and serve with your side of choice.

Recipe Tips

• No tagine, no problem. A Dutch oven or a high-sided skillet with a lid both work as a substitute if you would rather not use a sheet pan..
• Marinate as long as you can. Overnight is ideal, but even 3 to 4 hours makes a real difference. The preserved lemon flavor needs time to penetrate the chicken.
• End skin side up. Flipping the chicken back to skin side up for the second half of roasting is what gives you that crispy, golden skin.
• Chicken thighs and drumsticks go to 185°F, not 165°F. Dark meat needs the extra 20 degrees to become truly tender and fall off the bone; 165°F leaves it safe to eat but noticeably chewier. If using chicken breasts, 165°F is the correct safe temperature and they will cook faster, about 18 to 20 minutes.
• Using a whole chicken instead? Calculate about 15 minutes of roasting time per pound.

I wanted the chicken to have more time to absorb the fabulous flavor of the salt cured lemons. Next, it is all roasted to golden brown and tender perfection. I do baste the chicken and rotate it. I like it to have crispy skin, so be sure to end the cooking with the chicken skin side up!

Storing and Freezing

• Refrigerate: Covered in the fridge up to 4 to 5 days once fully cooled.
• Freeze: Shred the cooled meat and freeze in an airtight container or freezer bag up to 3 months. Thaw overnight in the fridge before reheating.

More Chicken Recipes to Try

• Sheet Pan Mojo Chicken
• Tangerine Garlic Chicken
• Baked Pineapple Chicken

If you make this chicken, leave a rating and let me know how you served it. I love hearing from you!

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Chicken with Preserved Meyer Lemon and Olives

Chicken with Preserved Meyer Lemons and Olives is a no-fuss Moroccan-inspired weeknight meal. Chicken rests overnight in preserved Meyer lemons, garlic and spices marinade and then cooked until golden brown and tender. Perfect for meal prep!

Prep Time10 minutes mins

Cook Time1 hour hr 15 minutes mins

Marinade8 hours hrs

Total Time9 hours hrs 25 minutes mins

Course: Dinner

Cuisine: Moroccan

Keyword: chicken, gluten-free, paleo, preserved Meyer lemons, Whole30

Servings: 4

Calories: 124kcal

Author: Lora

Ingredients

• ▢ ¼ cup extra-virgin olive oil
• ▢ 2 minced garlic cloves (I also added a few whole cloves)
• ▢ 2 pieces ½ lemon preserved Meyer Lemons or ½ store-bought preserved Meyer lemon, sliced crosswise
• ▢ 1 teaspoon minced fresh ginger
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon ground cumin
• ▢ 2 pounds bone-in skin-on chicken pieces I used a mix of thighs and drumsticks, be sure to trim excess skin off thighs
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 teaspoon salt
• ▢ 1 pinch saffron threads
• ▢ 1 large onion sliced thin
• ▢ 1 cup pitted green olives
• ▢ 2 pieces ½ lemon peserved Meyer lemon or ½ store-bought preserved Meyer lemon, sliced crosswise
• ▢ ½ cup reduced-sodium chicken broth or vegetable broth
• ▢ ¼ teaspoon turmeric
• ▢ 2 tablespoons chopped cilantro optional (or parsley)

Instructions

Marinade

• In a small bowl, combine the extra-virgin olive oil, garlic, preserved Meyer lemon slices, ginger, paprika, and cumin.
• Sprinkle salt and pepper on the chicken pieces.
• Transfer the chicken pieces to a zipped lock bag or air-tight container.
• Add the marinade to the bag or container with the chicken pieces.
• If you have the chicken in a zipped lock bag, seal it and massage the chicken with the marinade to completely coat.
• If it's in a container, use your hands to massage it all over the chicken (use disposable gloves if you have on hand).
• Place the zipped lock bag (or container )in the fridge and marinate for at least three hours. Even better, marinate overnight. Realistically, if you have 30 minutes-1 hour, and that is fine too, but the longer it marinades, the more flavorful the chicken will be.

Roast Chicken

• When ready to cook, preheat the oven to 425F. In a small bowl, combine saffron with 2 tbsp. hot water and let sit 5 minutes. Add the broth and turmeric. Stir to combine.
• On a foil paper lined baking sheet or a 12-in. ovenproof frying pan (or cast iron pan), add the chicken pieces (skin side down) and the marinade.
• Place the onion slices and olives around the chicken.
• Spoon the saffron water all over the chicken.
• Transfer baking sheet to the oven and cook for 30 minutes.
• Spoon the marinade all over the chicken and turn over chicken pieces to skin side up.
• Lower temperature to 375F. Bake until the chicken is completely cooked through and the skin is nice and crispy; about another 30-45 minutes. Total cook time is about 1 hour-1 hour and 15 minutes.
• Let chicken rest 10 minutes tented with foil paper before serving.
• Sprinkle chicken with cilantro (or parsley) and serve with your side of choice (couscous or cauliflower rice if staying low-carb).

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

*Once cooked and completely cooled, the chicken lasts covered in the refrigerator for 4-5 days.
*When cooked and completely cool, you can also freeze it in a freezer-safe container for 1-2 months.
*If you're making chicken breasts: The safe internal temperature for chicken breasts is 165 degrees Fahrenheit.
*If you're making a chicken thighs and legs (like I did), you should check by inserting an instant-read thermometer into the thickest part of the thigh and temperature should read 185F.

Nutrition

Calories: 124kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 699mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.5mg

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