Moroccan-Spiced Chicken Thighs with Roasted Sweet Potato Medley

Preheat oven to 425°F (220°C).

In a small bowl, combine 1 tsp cumin, 1/2 tsp coriander, 1/4 tsp cinnamon, 1/2 tsp smoked paprika, 1/4 tsp turmeric, 1/8 tsp cayenne, 1/4 tsp salt, and 1/8 tsp black pepper to create the Moroccan spice blend.

Pat 6 oz chicken thighs dry with paper towels. Rub with 1 tsp olive oil, then coat evenly with half of the spice blend. Set aside to marinate while preparing vegetables.

Peel and cut 8 oz sweet potato into 3/4-inch cubes. Dice 1/2 red bell pepper and 1/4 red onion into similar-sized pieces.

Mince 2 garlic cloves and toss with the vegetables, 1 tsp olive oil, remaining spice blend, 1/4 tsp salt, and 1/8 tsp black pepper.

Spread vegetables on a baking sheet and roast for 10 minutes.

Rinse and drain 1/3 cup chickpeas, then add them to the vegetable mixture, stirring to combine.

Make space on the baking sheet and add the spiced chicken thighs.

Return to the oven and roast for an additional 20-25 minutes, until chicken reaches 165°F internally and vegetables are tender and caramelized.

While everything is roasting, zest half the lemon and squeeze 1 tbsp of juice. Chop 2 tbsp fresh cilantro.

In a small bowl, mix lemon zest, 1 tbsp lemon juice, and 1 tsp honey to create a quick dressing.

Once done, remove from oven. Drizzle the lemon-honey mixture over the chicken and vegetables.

Garnish with chopped cilantro and serve immediately.