Recipes and Links

Moroccan Chicken, Carrot, and Chickpea Sheet Pan Dinner

Yield: 4 servings (1 thigh each)

Ingredients:

2 1/2 Tbsp Flying Olive Lemon or Harissa (medium spicy) Extra Virgin Olive Oil or a Combination (we like half and half)

1/4 tsp chili powder

1/4 tsp ground cumin

Kosher salt and freshly ground black pepper

1 -2 lemons, thinly sliced

4-6 bone-in chicken thighs with the skin (about 1 ½-2 ½ pounds)

1 can chickpeas, drained and rinsed

4 medium carrots (about 8 ounces), thinly sliced on the bias or the equivalent in baby carrots sliced in half on the diagonal

1/2 teaspoon za'atar

1 whole cinnamon stick

Directions:

Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.

Mix or measure the Flying Olive Extra Virgin Olive Oil(s)of Choice in a small bowl. Mix together the chili powder, cumin, and pepper in another small bowl.

Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 Tbsp Flying Olive Oil(s) of Choice. Sprinkle the chicken thighs with the spice mixture and some salt.

Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with the remaining 1 Tbsp Flying Olive Oil(s) of Choice, the za'atar, and some salt. Toss to coat and top with the whole cinnamon stick.

Roast, about 40 minutes or until the carrots are almost completely tender, and the chicken thighs are crispy on top and almost cooked through. Remove the baking sheet from the oven and add the chickpeas to the empty space, tossing with the remaining 1/2 Tbsp Flying Olive Oil(s) of Choice and some salt and pepper; spread in an even layer. 

Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard the cinnamon stick. Divide the chicken and vegetables between plates and serve with the pan juices drizzled over them.

Adapted from a recipe on the Television Food Network, G.P

Submitted by Barb L.