Sheet Pan Dinner: North African Chicken and Chickpeas
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 431, total fat 20 G., saturated fats 4 G., proteins 43 G., carbohydrates 19 G., fiber 6 G., cholesterol 187 mg, sodium 480 mg, sugar 5 G.
Calories 431, total fat 20 G., saturated fats 4 G., proteins 43 G., carbohydrates 19 G., fiber 6 G., cholesterol 187 mg, sodium 480 mg, sugar 5 G.
Take your taste buds on a journey around the world with this stunning North African-inspired dinner, so easy to make it's perfect for any weeknight. Lemony chicken, tender chickpeas, and spicy carrots cook together in a single baking sheet. Spice blends like Ethiopian berbere and Levantine za'atar add flavor to this dish. Top the carrots with a cinnamon stick, which will further enhance their natural sweetness against the spicy chicken. When serving, be sure to drizzle each serving with the pan juices—that's where all the flavor comes from!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
We recommend
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 220°C (425°F). Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
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