|5 TBSP||INFUSED Garlic Olive Oil|
|1 TBSP||Smoked Paprika|
|2 TBSP||INFUSED Moroccan Bread Dipping Seasoning Blend|
|2 tsp||Ground Cumin|
|1 tsp||Ground Cinnamon|
|2 tsp||Salt, divided|
|1 tsp||Fresh-Ground Black Pepper|
|1/2 tsp||Crushed Red Pepper|
|1 cup||Greek Whole Milk Yogurt|
|1 Large||Chicken Breasts With Skin, deboned, 6-8oz each|
|4||Bone-in Chicken Thighs, with skin on|
|15 oz Can||Chickpeas (Garbanzo Beans), drained and rinsed|
|4 Medium||Carrots, thinly sliced on the bias|
|1 cup||Fresh Parsley|
Heat oven to 450°F.
Whisk INFUSED Garlic Olive Oil, paprika, INFUSED Moroccan Bread Dipping Seasoning Blend, cumin, cinnamon, 1 tsp salt, pepper and crushed red pepper in a small bowl. Transfer 1 TBSP of the oil to another bowl and whisk in the yogurt. Set aside until serving.
Place chicken, skin-side up, on a parchment lined sheet pan. Rub all over and between skin and meat with 2 TBSP of the oil. Add chickpeas, carrots, ½ parsley to baking sheet. Coat with remaining spiced oil being sure to coat completely.
Roast in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and carrots over the top. Garnish with remaining parsley and serve with yogurt sauce.