This easy sheet pan dish is packed with flavor from lots of fabulous spices, but it doesn’t overwhelm your palate — just a perfect combination. Fresh cucumber, tomato, olives and parsley is added when serving, providing a fresh, crisp finish to the dish. I marinated my chicken the night before for optimum results. Serves 4 to 6.
Recipe
Marinade:
1/2 c. olive oil
3 T. fresh lemon juice
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. paprika
2 tsp. smoked paprika
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper flakes
6 cloves garlic, minced
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
Chicken:
4 to 6 bone-in, skin-on chicken thighs (depending on number of servings needed)
cooking spray
2 medium yellow onions, cut in wedges
2 small sweet potatoes, cut into 3/4-inch thick rounds
Kosher salt
freshly ground black pepper
2 tomatoes, cut into 6 wedges
1 cucumber, cut into sliced rounds and then quartered
1/2 c. pitted green or black olives
1/3 c. fresh Italian parsley, roughly chopped
Place the chicken in a 1 gallon zip-lock plastic bag. Pour in the marinade, seal and turn to completely coat. Let it marinate at room temperature for 1 hour or refrigerate for up to overnight. Remove the chicken from the refrigerator 1 hour before cooking to let it come to room temperature.
Preheat the oven to 425-degrees. Spray a rimmed baking sheet with cooking spray.
Remove the chicken from the marinade and place it skin-side up on the baking sheet. Add the onion and sweet potatoes to the plastic bag and coat the pieces with the marinade, then arrange in a single layer around the chicken. Season lightly with salt and pepper. Roast until the chicken is browned and the vegetables are tender, 35-45 minutes. If you desire your chicken skin to be crispier, return the pan to the upper rack of the oven after roasting and broil for 5 minutes. I roasted mine for about 43 minutes and it was perfect.
Remove from the oven and arrange the chicken and vegetables on a serving platter. Scatter the tomatoes, cucumbers, olives and parsley on top. Season with salt and pepper and serve.