Moroccan Chicken Sheet Pan

Preheat an oven to 475 degrees Fahrenheit.

In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, and the pressed garlic.

Cut the lemons in half and set one half aside. Cut the remaining halves into thin slices, then arrange the slices in a single layer on a sheet pan. Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions.

Place the chicken quarters on the pan, skin side up. Pat the top of the chicken dry, then brush the prepared spice mixture evenly onto the skin of each quarter.

Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.

Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous, rice or a salad.