Moroccan Spiced Baked Chicken

1½            pounds mixed chicken parts, bone-in (close or equal in size for even cooking)

1              tablespoon olive oil

1½            tablespoons fresh lemon juice (about ½ lemon)

¾             teaspoon ground cumin

½             teaspoon ground cinnamon

                pinch cayenne

¼             teaspoon ground coriander

½             teaspoon freshly ground black pepper

1              teaspoon kosher or sea salt

2              large shallots, quartered

Nutritional information per serving (based on five servings):

Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g
 sat. fat 5g • chol. 115mg • sod. 540mg • calc. 30mg • fiber 0g

1. Preheat the toaster oven to 375°F on the Bake setting with the rack in position A. Line baking pan with aluminum foil.

2. Put the chicken in a large mixing bowl and toss with the oil, lemon juice, spices and salt. Put the shallots onto the prepared baking pan and put the seasoned chicken on top of the shallots. 

3. Bake in the preheated oven for 40 to 50 minutes, depending on the size of the chicken pieces (internal temperature should read 160°F for light meat and 170°F for dark meat).

4. Serve immediately.