Sheet Pan Chicken with AZ & Badia Grill Magic Seasoning
By Andrew Zimmern
- 1 cut up chicken
- 2 lemons
- 1 fennel bulb, halved
- 3 onions, halved
- 3 carrots
- 1# baby red or gold potatoes
- 1# Merguez sausage
- ¼ cup olive oil
- ¼ cup Grill Magic AZ & Badia Seasoning
- 4 cups chicken stock or broth
- 2 and a half cups cous cous
- Chopped parsley
Place the chicken, fennel, onions, carrots, potatoes and sausage, cut in 2-3 inch lengths, on a sheet pan
Drizzle the olive oil over it all, and sprinkle the spice mix over that, rub to combine using your hands.
Slice one lemon and scatter the slices over the ingredients.
Bake at 400 for 40 minutes.
Remove tray from oven, arrange chicken and veg on one side of a large platter and tent with foil.
Place tray on low burner and deglaze the pan with the stock. If you want to add a pinch of saffron, I wont stop you.
Pour off the stock into a measuring cup.
Mix 3 cups of broth with the cous cous in a bowl, mix well and cover tightly.
Mound the cous cous on the other side of the platter and pour remaining broth over the chicken/veg.
Season and serve with harissa, chopped parsley and the other lemon, cut in 8ths.
Photo by Abigail Sliva