Moroccan Spiced Chicken with Roasted Sweet Potatoes & Chickpeas

Ingredients

• 1.5 lbs chicken thighs, bone-in, skin-on
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red onion, quartered
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potato, chickpeas, and red onion with olive oil, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper.
3. Place the vegetables on a baking sheet.
4. In the same bowl, toss the chicken with the garlic, salt, and pepper.
5. Place the chicken on the baking sheet with the vegetables.
6. Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Garnish with fresh cilantro and serve with lemon wedges.