Sheetpan Chicken w Yogurt, Turmeric and Chickpeas

  • 4 Chicken Thighs + 2 packages Chicken Tenders

  • Kosher salt and freshly ground pepper

  • 1 C. full-fat Greek yogurt

  • 2 teaspoons ground turmeric

  • 1 TB. smoked paprika

  • 1 TB. fennel seed

  • 1 TB cumin seed, ground will work in a pinch

  • 2 cans chickpeas, drained and rinsed

  • 1 large red onion, sliced

  • 3 carrots, peeled and chopped in 2 inch pieces along the bias

  • 2 tablespoons olive oil

  • ½ cup mint or cilantro or even parsley leaves, torn

  • Mix chicken, yogurt, paprika and turmeric in a large bowl. Let marinate at least 1 hour, refrigerate if marinating for longer, all day is great.

  • Preheat oven to 375. Throw onions and carrots onto a sheet pan along with the drained chickpeas. Drizzle w olive oil and season with salt and pepper. Place chicken thighs on top and season those with salt and pepper. Throw in oven and bake for 25 minutes.

  • After 25 minutes, add chicken tenders to pan, season with salt and pepper and bake for another 20 minutes.

  • Scatter w fresh herbs and serve with more yogurt if desired.