This chicken broke me out of my lunch rut. I try to bring my lunch to work most days, but in the last two weeks I’ve found myself struggling to even make a perfunctory effort to pull something together before running out the door. I failed more days than not. But then, on Sunday, I made this chicken.
Simply put, I ate half of this recipe yesterday — two pieces for lunch and two for dinner — and was genuinely disappointed when I realized I forgot to bring what’s left for lunch today.
Though I was disappointed to cut Morocco from the itinerary when I was in southern Spain in the fall, I enjoyed plenty of the flavors while eating my way around Andalusia. This chicken is a small tribute to my resolve to get there eventually. Warm spices, fragrant oranges, and the salty-sweet combination of olives and dried apricots are the perfect twist on easy baked chicken. I can say with certainty that this is perfect for a weeknight dinner or lunches all week long.