Ingredients:
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 |
Instructions:
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.