inspired by Alison Roman ****

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.