Sheet Pan Chicken & Veggies with Spices

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This recipe courtesy of fruitsandveggies.org 
Chicken and vegetables with Spices on a plate with a slice of lemon

Sheet Pan Chicken & Veggies with Spices

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This tasty, colorful take on sheet pan chicken and veggies will brighten up your dinner table, with juicy chicken thighs roasted alongside sweet potatoes, carrots and red onions. Moroccan spices (cumin, paprika, cinnamon and coriander) bring warm flavor to even the chilliest days – and the hearty root vegetables will help fill you right up! Serve with lemon wedges for a zesty citrus finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Calories: 770
Ingredients Method Nutrition

Ingredients
  

  • For the Chicken & Veggies
  • 2 pounds bone-in skin-on chicken thighs
  • 2 large sweet potatoes cut into ¾-inch chunks
  • 1 pound carrots halved lengthwise and sliced
  • 1 large red onion cut into wedges
  • 3-4 tablespoons of olive oil divided
  • For the Spice Mix
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • ¾ teaspoon cinnamon
  • ¾ teaspoon coriander
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • For serving
  • 2 lemons cut into wedges

Method
 

  1. Preheat oven to 400°F. Line two sheet pans with parchment paper.
  2. In a large bowl, combine the vegetables and toss with â…” of the spice mix and half of the olive oil.
  3. Spread vegetables in a single layer on one of the sheet pans.
  4. Pat the chicken dry, and rub the remaining olive oil and spice mixture over the chicken.
  5. Arrange chicken skin-side up on the second pan, spaced apart.
  6. Place both pans in the oven and roast for 40-45 minutes, until chicken is cooked through and vegetables are tender and caramelized.
  7. Serve with lemon wedges.

Nutrition

Calories: 770kcalCarbohydrates: 43gProtein: 41gFat: 49gSaturated Fat: 12gCholesterol: 222mgSodium: 756mgPotassium: 1373mgFiber: 9gSugar: 13gCalcium: 128mgIron: 4mg

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