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Moroccan Sheet-Pan Chicken and Smoky Carrots with Crispy Chickpeas

One tray: paprika chicken, sweet carrots and crunchy chickpeas, finished with lemon and coriander.

40 mintotal
2servings
10ingredients
Moroccan Sheet-Pan Chicken and Smoky Carrots with Crispy Chickpeas

Ingredients

  • 2 tbsp olive oil, divided
  • 500 g chicken thighs, boneless and skinless
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 carrots, cut into chunks, about 350 g
  • 400 g can chickpeas, canned, rinsed and drained
  • 1 lemon, zested and juiced
  • ½ bunch fresh coriander, chopped
  • 3 cloves garlic, crushed
  • ¾ tsp salt

Method

  1. Heat the oven to 200°C fan.
  2. Toss the chicken with 1 tbsp oil, cumin, paprika, salt and half the garlic; rub the carrots with the rest of the oil.
  3. Spread everything in a roasting tin with the chickpeas and roast, tossing halfway, until the chicken is cooked to 74°C at the thickest part and the carrots are tender.25 min timer
  4. Stir the lemon zest and juice into the pan juices with the remaining garlic and the coriander; spoon over and rest 5 minutes before serving.5 min timer

Why it works

  • Celiac disease: Everything is seasoned from scratch: no stock cubes, sauces or breadcrumbs, just olive oil, spices and lemon.
  • Milk allergy: Olive oil does all the roasting here — no butter, cream or cheese anywhere.
  • Hashimoto's thyroiditis: Wheat-free and soy-free: the glaze is lemon, garlic and spices, no soy sauce or miso.
  • Fish allergy: No fish sauce or anchovy — the savoury depth comes from roasted garlic and smoked paprika.
  • Soy allergy: Seasoned with cumin, paprika and lemon instead of soy-based sauces.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

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