Name: Mediterranean Sheet Pan Dinner
Ingredients: 6 T olive oil, plus additional for; baking sheet; 6 T lemon juice; ¼ cup tomato paste; 5 large garlic cloves, minced; 1.5 tsp ground cumin; 1.5 tsp smoked paprika; ½ tsp red pepper flakes; 2-3 large carrots (about 12; ounces), peeled, cut into 2-3 inch sticks (if making vegetarian/vegan version,; consider adding a little more carrot); 2 cups cauliflower, cut into; bite-sized pieces (if making vegetarian/vegan version, consider adding a little; more cauliflower); 1 medium onion, peeled, halved,; and cut into ½ inch slices; 1 15-oz can chickpeas, drained; (for vegetarian/vegan version, use 3 cans chickpeas and omit chicken); 6 boneless, skinless chicken; thighs; Kosher salt; Fresh ground pepper

Ingredients

Scale

6 T olive oil, plus additional for
baking sheet
6 T lemon juice
¼ cup tomato paste
5 large garlic cloves, minced
1.5 tsp ground cumin
1.5 tsp smoked paprika
½ tsp red pepper flakes
2-3 large carrots (about 12
ounces), peeled, cut into 2-3 inch sticks (if making vegetarian/vegan version,
consider adding a little more carrot)
2 cups cauliflower, cut into
bite-sized pieces (if making vegetarian/vegan version, consider adding a little
more cauliflower)
1 medium onion, peeled, halved,
and cut into ½ inch slices
1 15-oz can chickpeas, drained
(for vegetarian/vegan version, use 3 cans chickpeas and omit chicken)
6 boneless, skinless chicken
thighs
Kosher salt
Fresh ground pepper

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Instructions

Place one rack in center of oven and another about 4-5 inches below broiler. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and lightly oil with a couple teaspoons of olive oil.
Make the tomato rub by whisking oil, lemon juice, tomato paste, garlic, cumin, smoked paprika, and red pepper flakes together in a medium-sized bowl.
Place carrots, onion, cauliflower, and chickpeas on prepared baking sheet. Sprinkle ½ tsp each of salt and pepper on veggies. Drizzle 3 to 4 tablespoons of the tomato rub over the veggies and stir with rubber spatula to coat veggies with tomato rub. (If making vegetarian/vegan version, you’ll use all the tomato rub. See post for notes.)
Pat chicken dry with paper towels and lightly season with salt and pepper. Place into the bowl of remaining tomato rub and stir with spatula to coat chicken.
Place chicken on top of the veggies. Place sheet pan on the center rack of the preheated oven and roast for 25 to 30 minutes. Move sheet pan to top rack and roast for another 3 to 5 minutes, so the chicken and veggies get a little bit of a char on top.