Sheet Pan Chicken and Chickpeas

Ingredients

• 0.25 cups olive oil
• 1 tablespoon sugar
• 1 tablespoon mustard seeds
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 0.75 teaspoons salt
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons cayenne pepper
• 1 pound skinless , boneless chicken thighs
• 1 pound carrots
• 1 red onion
• 1 can garbanzo beans , 15 ounce
• 1 tablespoon lime juice
• 0.25 cups cilantro leaves
• 2 tablespoons slivered almonds
• 1 lime

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). If desired, line a 10x15x1-inch baking pan with foil; set aside.

2. 2

   Combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper in a large bowl.

3. 3

   Add chicken, carrots, onion, and garbanzo beans; stir gently to coat. Transfer mixture to the prepared baking pan.

4. 4

   Roast, uncovered in the preheated oven until carrots are just tender and starting to brown, and chicken is no longer pink. An instant read thermometer inserted near the center reads at least 165 degrees F (74 degrees C) and, 30 to 35 minutes.

5. 5

   Drizzle lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Serve a lime wedge with each serving.