This simple sheet-pan dinner comes together super fast and is packed with warming, sweet, salty north african flavors. Spiced roasted carrots + cauliflower + chicken thighs are finished off with salty feta cheese or olives, crunchy toasted almonds, fresh parsley and a juicy squeeze of fresh lemon.
Ingredient highlight
Cauliflower! Is a great source of vitamin K and vitamin C. Like all of it’s cruciferous family members, cauliflower contains compounds, called glucosinolates, that may help prevent cancer.
Servings 4 People
Prep Time 5 minutes 
Cook Time 20 minutes Ingredients
- 4 carrots, peeled and cut into 1-inch pieces (about 1 lb or 2 cups)
- 1 small head cauliflower, cut into small florets (1-1 ½ lbs, about 3 heaping cups)
- 3 tbsp olive oil, divided
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- 1 tsp kosher salt, divided
- 1 ½ lb boneless skinless chicken thighs
- ½ cup crumbled feta cheese or chopped green olives (castelvetrano are best)
- ½ cup chopped toasted almonds
- ½ cup cilantro or parsley leaves
- 4 lemon wedges
Instructions
- Preheat the oven to 450F or 425F convection. Line 2 rimmed baking sheets with parchment paper.
- Make the spice mixture by combining all of the spices in a small bowl.
- In a large bowl, add the carrots, cauliflower, 2 tablespoons of oil, 3 teaspoons of spice mixture, and ½ teaspoon salt. Toss to coat and then divide between the two baking sheets.
- Add the chicken to the bowl with the remaining 1 tablespoon olive oil, remaining spice mixture, and remaining ½ teaspoon salt. Toss to coat. Nestle the chicken thighs between the veggies on the baking sheet, making sure to spread everything out evenly. We don’t want to overcrowd anybody!
- Add the chicken to the bowl with the remaining 1 tablespoon olive oil, remaining spice mixture, and remaining ½ teaspoon salt. Toss to coat. Nestle the chicken thighs between the veggies on the baking sheet, making sure to spread everything out evenly. We don’t want to overcrowd anybody!
- Transfer the baking sheets to the middle and bottom racks of the oven and bake for 20 minutes or until the veggies are charred and chicken is cooked through, switching the pans halfway through.
- Remove from the oven and serve topped with feta or olives, toasted nuts, herbs, a hefty squeeze of lemon, and sprinkle of salt and pepper.
Items you can prep ahead (optional)
- Chop the carrots and cauliflower
- Mix together the spice mixture
- Toast ½ cup almonds
Substitutions:
- To make vegetarian: substitute 2 (15 oz) cans of chickpeas, drained and rinsed for the chicken – follow the recipe and toss them in the oil and seasonings and roast with the veggies.
- To make vegan: follow instructions above and use olives, not feta.
- Use any combination of root vegetables here: sweet potatoes, white potatoes, turnips, beets, etc…you could also try it with bell peppers. Have fun with it!
Storage:
- Store leftover chicken and veggies in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Reheat until warmed through. Top with fresh herbs, toasted nuts, feta, a generous squeeze of lemon, and sprinkle with salt and pepper.
- Turn it into a salad! Shred up the chicken and toss it with the veggies + kale/greens and drizzle with a little oil and lemon juice.
