Spicy Lemon Chicken with Chickpeas and Carrots on One Sheet

Ingredients:

• 1 lemon, thinly sliced
• 4 bone-in, skin-on chicken thighs (about 800g)
• 1/4 tsp berbere
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1 can (400g) canned chickpeas, rinsed
• 4 medium carrots (about 220 g), thinly sliced ​​diagonally
• 3 tablespoons extra-virgin olive oil
• 0.5 tsp. za'atar seasoning
• 1 cinnamon stick

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 230°C. Line a 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 and brush with 1 tablespoon of olive oil. Sprinkle the chicken with berbere, ground chili pepper, ground cumin, and a little salt and 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 a little salt. Toss and top with a whole cinnamon stick.
3. Bake until the carrots are almost completely tender and the chicken thighs are crispy on top, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to the empty space, tossing them with the remaining 1 tablespoon of olive oil and seasoning with salt and pepper; spread into an even layer.
4. Roast until the chicken skin is crispy and browned, the internal temperature of the meat reaches 165°F (74°C), the carrots are tender and not browned in spots, and the chickpeas are heated through, about 5 more minutes. Discard the cinnamon stick. Divide the chicken and vegetables among plates and serve, drizzling with any juices from the pan.