Serves: 4

Why this spice: Collected Foods Ras El Hanout blankets the chicken and chickpeas in warm, fragrant Moroccan spice so the whole tray browns with citrusy depth.

Ingredients

• 2 lb bone-in, skin-on chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, cut into thick strips
• 1 yellow onion, cut into wedges
• 12 oz baby potatoes, halved
• 3 tbsp olive oil
• 2 tbsp Collected Foods Ras El Hanout
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges
• 1/4 cup fresh cilantro or parsley, chopped

Directions

1. Heat the oven to 425°F. Pat the chicken dry.
2. On a large rimmed sheet pan, toss chickpeas, pepper, onion, and potatoes with 2 tbsp oil, 1 tbsp Ras El Hanout, and half the salt.
3. Rub chicken with remaining oil, remaining 1 tbsp Ras El Hanout, salt, and pepper. Nestle among the vegetables and tuck in lemon wedges.
4. Roast 40–45 minutes until chicken skin is deep golden and potatoes are tender (thighs should hit 175°F).
5. Rest 5 minutes. Scatter herbs over the tray and squeeze roasted lemon over everything before serving.

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