Spiced sheet pan chicken with dates and beans

Nutrition per serving

• Step 1/4

  
  • 2 carrots
  • 1 red onion
  • 4 pitted dates
  • 240 g canned butter beans
  • 1 lemon
  • oven
  • cutting board
  • knife
  • peeler
  • colander

  Preheat oven to 215°C/425°F. Peel and cut carrots into lengthwise quarters. Peel and slice red onion into wedges. Chop dates. Drain butter beans. Slice lemon into wedges.

• Step 2/4

  
  • 1 tsp smoked paprika powder
  • ½ tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • ½ tsp ground cloves
  • olive oil
  • salt
  • pepper
  • bowl (small)
  • bowl (large)

  Combine paprika, turmeric, cinnamon, coriander, and cloves in a small bowl. Add carrots, red onion, and drained beans to a large bowl and toss with olive oil, salt, pepper, and half the spice mix.

• Step 3/4

  
  • 2 chicken legs
  • salt
  • pepper
  • baking sheet

  Transfer chicken legs to a baking sheet and season all over with salt, pepper, and remaining spice mix. Add beans and carrots to the baking sheet, arranging so that the chicken is in the center of the baking sheet and the carrots and beans are around it. Bake for approx. 35 min., then add the dates and continue baking for another approx. 10 min., or until chicken is well-browned and cooked through.

• Step 4/4

  
  • 150 g yogurt
  • salt
  • pepper
  • olive oil
  • mint (for serving)

  Season yogurt with salt, pepper, and drizzle with olive oil. Serve sheet pan immediately with yogurt, lemon wedges, and fresh mint. Enjoy!