35 minutes
A comforting meal featuring roasted chicken with spices, hearty vegetables, and a blend of sweet dates and tangy olives.
Extra Virgin Olive Oil, divided
tablespoons
Kosher Salt, divided
teaspoons
teaspoons
Turmeric Powder
teaspoons
teaspoons
Finely Ground Black Pepper
teaspoons
teaspoons
teaspoons
pinches
Bone-in, Skin-on Chicken Pieces
0 lb
Carrots, halved or quartered
0 lb
Sweet Potatoes, cut into 0.75-inch wedges
0 lb
Lemon, quartered
each
Pitted Dates, sliced
cups
cups
Fresh Herbs, torn (such as cilantro, mint, parsley)
cups
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.
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