Moroccan sheet pan chicken
Uncooked boneless skinless chicken breast(s)
22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
Uncooked baby potatoes
¾ pound(s), quartered
Uncooked baby carrots
6⅓ oz, 1 cup, halved lengthwise
1 cup(s), rinsed, drained, and patted dry
1 item(s), thinly sliced
Large canned ripe black olive(s)
5⅓ Tbsp, 1/3 cup, chopped
- Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Sprinkle chicken with 1 tsp of the salt and the pepper; place on one side of prepared baking sheet.
- Combine potatoes, carrots, and chickpeas on other side. Mix cumin, paprika, and turmeric in custard cup; sprinkle over chicken and vegetables. Sprinkle vegetables with remaining 1/2 teaspoon salt and spray with nonstick spray. Top with lemon. Roast until chicken is cooked through, about 30 minutes; transfer to platter and cover to keep warm. Continue roasting vegetables until tender, about 20 minutes longer. Sprinkle with olives.
- Serving size: 1 chicken breast (skin discarded), about 1/2 cup vegetables, and generous 1 tablespoon olives