Sheet Pan Berbere Chicken and Carrots
with green salad

Name: Sheet Pan Berbere Chicken and Carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 lbs Carrots, sliced at a bias; 1 lb Chicken thighs, boneless and skinless; for roasting Foil; 1 Tbsp + 1 Tbsp Oil, cooking; 2 tsp Lemon juice; 3 Tbsp Butter; 2 tsp Berbere spice; 1 tsp Honey; 1 1/2 Tbsp Vinegar, sherry (sub apple cider vinegar); 2 tsp Mustard, Dijon; 1/2 tsp Paprika; 3 Tbsp Oil, olive; 8 oz Mixed greens; 1/4 cup Raisins, golden (sub dried cranberries); 1/4 cup Almonds, sliced or slivered

Active: 30 min Total: 45 min

Original GF Paleo Vegetarian

Berbere spice is a North African spice blend with warming, fragrant notes from allspice and cinnamon. To temper its heat, we stir it into a compound butter with some honey for this quick sheet pan meal.

Proteins

Chicken, non-ground

Cuisines

African

Ingredients

Metric

Servings:

Berbere Chicken and Carrots:

Carrots - 1 1/2 lbs , sliced at a bias
Chicken thighs, boneless and skinless - 1 lb
Foil - for roasting
Oil, cooking - 1 Tbsp + 1 Tbsp
Lemon juice - 2 tsp

Honey and Berbere-Spiced Butter:

Butter - 3 Tbsp
Berbere spice - 2 tsp
Honey - 1 tsp

Green Salad with Golden Raisins and Almonds:

Vinegar, sherry - 1 1/2 Tbsp (sub apple cider vinegar)
Mustard, Dijon - 2 tsp
Paprika - 1/2 tsp
Oil, olive - 3 Tbsp
Mixed greens - 8 oz
Raisins, golden - 1/4 cup (sub dried cranberries)
Almonds, sliced or slivered - 1/4 cup

Prep

Carrots - (If prepping right before cooking, get oven heating first.) Slice carrots at a bias. If the carrots are thick, slice them in half in the thickest part so that the pieces are an even thickness. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and paprika. Add olive oil while whisking. Season with a pinch of salt. (Can be done up to 5 days ahead)
Make spiced butter - Microwave butter until soft. Stir in berbere spice and honey. If prepping right before cooking, leave the butter at room temperature so it will be easy to pour. (Can be done up to 5 days ahead)
Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Heat oven to 400F / 204C. Line a sheet pan with foil to make clean-up easier.
Toss carrots with first part of cooking oil and season with some salt and pepper. Spread out on sheet pan. Transfer to the oven and roast for 15 minutes to get them started cooking.
Once carrots are in the oven, heat a skillet with second portion of cooking oil over medium heat. Add chicken and sear on both sides until golden brown but not cooked through, 2 to 3 minutes per side.
Remove pan with carrots from the oven and turn carrots with a spatula. Nestle chicken thighs into carrots.
If spiced butter is too firm to pour, melt it in the microwave. Drizzle butter over chicken and carrots.
Return pan to oven and continue roasting until chicken is cooked through and carrots are tender, 15 to 20 minutes more. (Note: The timing will vary depending on the thickness of chicken thighs and how much they cooked during the searing step. Chicken is done when it reaches 165F / 74C degrees.)
When the chicken and carrots are done, squeeze lemon juice over top of both.
Just before serving, toss mixed greens, raisins, and almonds in vinaigrette until dressed to your liking.
Serve chicken and carrots with salad on the side. Enjoy!

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