Roasted Chicken Tagine

1. Prepare the Chicken

Preheat your oven to 425°F and place the rack in the center. In a large bowl, mix 2 tablespoons of olive oil with 1.5 teaspoons of kosher salt, tomato paste, turmeric, paprika, black pepper, ginger, cinnamon, and a pinch of freshly grated nutmeg. Coat each piece of chicken thoroughly with this spice mixture.

2. Prepare the Vegetables

Using the same bowl, toss the carrots and sweet potatoes with 1 tablespoon of olive oil and 0.5 teaspoon of kosher salt. Arrange the seasoned chicken and vegetables on a sheet pan, and add the lemon quarters.

3. Roast Chicken and Vegetables

Roast in the preheated oven for 20 minutes.

4. Add Dates and Olives

Add the dates and olives to the pan, drizzle with olive oil, and continue roasting for an additional 10 to 20 minutes, depending on the type of chicken pieces used.

5. Finish and Serve

Transfer the roasted chicken, vegetables, dates, and olives to a serving platter. Squeeze the roasted lemon over the top and garnish with fresh herbs.