Moroccan-style chicken and vegetables sheet pan
Ingredients
48 chicken drumsticks or thighs
1 1/2 bags (7,7lbs)
Arctic Gardens Roasting Vegetables Asparagus & Red Potatoes blend
2 lbs
Arctic Gardens Cauliflower florets
1,3 lbs
Arctic Gardens Broccoli florets
4 cans (19 oz each) chickpeas, drained and rinsed
Spice blend :
3 tbsp cinnamon
2 tbsp turmeric
2 tbsp coriander
2 tbsp salt
1 tbsp garlic
3/4 tsp pepper
3/4 tsp cayenne pepper
Sauce suggestions :
Greek yogurt and mint sauce :
2 cups Greek yogurt
1 cup sour cream
2 tbsp olive oil
3/4 cup chopped mint
2 tbsp minced garlic
Salt and pepper to taste
Tahini and honey sauce :
1 cup tahini
3/4 cup olive oil
3/4 cup lemon juice
1/3 cup honey
1/3 cup water
1 tbsp coriander
Salt and pepper to taste
Preparation
1. Preheat oven to 425°F (220°C).
2. Prepare spice blend by mixing all ingredients.
3. In a large bowl, season chicken with half the spices, spread on parchment paper-lined baking sheets and bake for 15 minutes.
4. In another bowl, mix frozen vegetables and chickpeas with remaining spices.
5. Divide the seasoned vegetables among the baking sheets with the chicken and bake for 30 minutes, or until the chicken and vegetables are golden brown.
6. Serve with the sauce of your choice.
