Sheet Pan Dinner: North African Chicken and Chickpeas

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 800g)
• 1 lemon, thinly sliced
• 1/4 tsp. berbere seasonings
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1 can of canned chickpeas, rinsed
• 4 medium carrots (about 220 g), thinly sliced ​​diagonally
• 3 tbsp. l. olive oil
• 0.5 tsp za'atar
• 1 whole cinnamon stick

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 220°C (425°F). Line a rimmed baking sheet with parchment paper.
2. Place 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 tablespoon of olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, salt, and black pepper. Place the carrots in the center of the baking sheet (leaving a small space on the other side) and drizzle with 1 tablespoon of olive oil, sprinkle with za'atar, and season with salt to taste. Toss to coat the carrots and top with a cinnamon stick.
3. Bake until the carrots are almost completely tender and the chicken thighs are crispy, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to the empty space next to the carrots, tossing them with the remaining 1 tablespoon of olive oil, salt, and black pepper to taste; spread them into an even layer.
4. Bake until the chicken is cooked through to an internal temperature of 165°F (71°C), the carrots are tender and browned in spots, and the chickpeas are heated through, about 5 more minutes. Discard the cinnamon stick. Divide the chicken, carrots, and chickpeas among two plates and serve, drizzled with any juices from the pan.