Sheet-Pan Chicken Tagine with Figs & Dates
Serves 4
Ingredients
Chicken & Spice Paste
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons kosher salt, divided
- 1 tablespoon tomato paste
- ¾ teaspoon ground turmeric
- ¾ teaspoon sweet paprika
- ¾ teaspoon finely ground black pepper
- ½ teaspoon ground ginger
- ¼ heaping teaspoon ground cinnamon
- Large pinch freshly grated nutmeg
- 3 pounds bone-in, skin-on chicken pieces (we prefer thighs)
- ¾ cup dry white wine
Vegetables & Fruit
- 1 large sweet onion, thickly sliced
- 1 pound Yukon Gold potatoes, cut into 2-inch chunks
- 1 lemon, quartered
- ½ cup (about 3 ounces) pitted dates, sliced
- 1 dozen fresh figs, if available, sliced in half
- Olives, optional
- Chopped fresh parsley or mint, for serving
Instructions
1. Prepare the oven.
Place a rack in the center of the oven and preheat to 350°F on Convection Roast.
2. Season the chicken.
In a large bowl, combine 2 tablespoons olive oil, 1½ teaspoons kosher salt, tomato paste, turmeric, paprika, black pepper, ginger, cinnamon and nutmeg.
Add the chicken and thoroughly rub the spice paste over each piece, including underneath the skin. Arrange the chicken on a rimmed sheet pan.
3. Prepare the vegetables.
Using the same bowl—no need to wash it—add the onions, Yukon Gold potatoes, figs, dates and optional olives. Toss with the remaining 1 tablespoon olive oil and remaining salt.
Spread the vegetables and fruit around and underneath the chicken. Add the lemon quarters.
Sprinkle a little additional salt over the entire pan, then pour the ¾ cup white wine onto the sheet pan.
4. Roast.
Roast at 350°F for about 50 minutes, or until:
- The potatoes are tender.
- The chicken skin is crisp and golden.
- The chicken thighs reach 175–185°F internally.
5. Serve.
Transfer the chicken to a serving platter. Squeeze the roasted lemon over everything and finish with chopped fresh parsley or mint.