Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original Here

One more from yours truly!

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*With Chickpeas, Carrots and Fennel that will sadly not fit onto the title :B

*optional ingredients

Recipe is from: https://www.themediterraneandish.co.....ith-chickpeas/

This -does- take a bit of prep but when you get it all together ITS TOTALLY WORTH IT

(That, and it only requires one pan to cook in which makes it easier for clean up)

Tomato Rub

½ cup extra virgin olive oil
Juice of 2 large lemons, about ½ cup (used one, its more than enough)
1 can chopped tomatoes, drained*
5 tablespoons tomato paste (used 2 tablespoons ketchup)
5 large garlic cloves, minced
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon Aleppo pepper flakes
1 teaspoon cayenne pepper*
1 packet sugar (evens out the sour / acidity)*

Chicken And Vegetables

1 teaspoon extra virgin olive oil
6 carrots, peeled, halved lengthwise, and cut into 2 inch pieces
2 medium onions, halved and cut into ½ inch slices
1 fennel bulb, chopped (and save the fronds!!! fennel is not a cheap veg!)*
1 15-ounce can of chickpeas, drained
½ teaspoon kosher salt
½ teaspoon ground black pepper
10 boneless skinless chicken thighs (used 6)

Instructions

Position one rack in the center of the oven and another one 4 or 5 inches under the broiler. Preheat the oven to 425°F

Prepare the tomato rub: In a small bowl, combine the olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper. Whisk well to combine.

Prepare the chicken and vegetables: Lightly brush a large sheet pan with some of the olive oil. In a large bowl, combine the carrots, onions, and chickpeas. Season well with salt and black pepper (about ½ teaspoon each). Add 4 tablespoons of the tomato rub and a small drizzle of olive oil (about 1 tsp), and mix well to coat. Transfer the mixture to the sheet pan.

Pat the chicken dry and season with salt and black pepper on both sides. Place the chicken in the bowl and add the remaining tomato mixture, tossing until the chicken is well coated.

Transfer the chicken to the sheet pan along with the chickpeas and vegetables. Roast on the center rack until the chicken is cooked through, 25 to 30 minutes. Then move the sheet pan up to the top rack directly under the heat and broil until the chicken gains some color, 3 to 4 minutes, watching carefully. The onions and carrots may also gain some char.

Serve with your favorite rustic bread.

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Since these were chicken thighs, they can take the high heat and come out beautifully. (Just take the time to trim the fat off from the chicken and you're good.) Only reason I added fennel...well, it is still Mediterranean and a darned tasty veggie, you can do a lot with it.

When using the lemon juice don't forget to use the zest! (Which was used for the couscous previously)

Enjoy!