Sheetpan Spiced Chicken & Veggies

• •1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• •1 large red bell pepper, cored, seeded, and cut into 1-inch pieces
• •1 large yellow bell pepper, cored, seeded, and cut into 1-inch pieces
• •1 medium zucchini, trimmed and cut into 1-inch pieces
• •1 medium red onion, peeled and cut into 1-inch wedges
• •1 cup cherry tomatoes
• •3 tablespoon olive oil
• •1 teaspoon ground turmeric
• •1 teaspoon ground cumin
• •0.5 teaspoon ground coriander
• •0.5 teaspoon smoked paprika
• •1 teaspoon sumac
• •0.5 teaspoon garlic powder
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• • to taste fresh parsley or cilantro, chopped, for garnish
• • to taste lemon wedges, for serving

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheetpan with parchment paper for easier cleanup.

2. 2

   In a small bowl, combine the ground turmeric, ground cumin, ground coriander, smoked paprika, sumac, garlic powder, salt, and black pepper. Mix well to create your Iranian-inspired spice blend.

3. 3

   In a large mixing bowl, combine the cut chicken thighs, red and yellow bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle generously with the prepared spice blend. Toss everything together until the chicken and vegetables are evenly coated.

4. 4

   Spread the seasoned chicken and vegetables in a single layer on the prepared sheetpan. Ensure there's some space between pieces to allow them to roast rather than steam. If necessary, use two sheetpans to avoid overcrowding.

5. 5

   Roast for 20 minutes. Then, remove the sheetpan from the oven, stir the chicken and vegetables, and add the cherry tomatoes to the pan. Return to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp and lightly caramelized.

6. 6

   Once cooked, remove the sheetpan from the oven. Garnish generously with fresh chopped parsley or cilantro. Serve immediately with lemon wedges on the side, allowing each person to squeeze fresh lemon juice over their portion.

Chef's Tips

• 💡Do not overcrowd the sheetpan. If you have too many ingredients, divide them between two sheetpans to ensure everything roasts evenly and gets beautifully caramelized, instead of steaming.
• 💡Cut all vegetables and chicken into similar-sized pieces (about 1-inch) to ensure even cooking times and consistent texture.
• 💡For extra depth of flavor, you can marinate the chicken and vegetables with the olive oil and spices for 30 minutes at room temperature, or up to 4 hours in the refrigerator, before roasting.
• 💡This dish is versatile! Feel free to swap in other quick-cooking vegetables like broccoli florets, asparagus, or mushrooms. Just ensure they are cut to cook in the same timeframe.
• 💡Serve alongside fluffy basmati rice, couscous, or warm pita bread for a complete and satisfying meal.