Ingredients
1 lemon (zested and juiced)
30 ml olive oil
1.5 tsp ras el hanout
0.5 tsp salt
4 bone-in chicken thighs with skin (about 170 g each)
1 medium sweet potato (peeled and cut into 2.5 cm chunks)
1 medium zucchini (cut into 2.5 cm chunks)
1 can (425 g) chickpeas (drained and rinsed)
1 can (400 g) quartered artichoke hearts (drained)
60 ml pomegranate seeds
60 ml chopped fresh parsley
30 g shelled pistachios (coarsely chopped)
Directions
Step 1
In a resealable plastic bag, combine lemon zest, lemon juice, 30 ml olive oil, 1 1/2 tsp ras el hanout, and 0.5 tsp salt. Add the chicken, coat with the marinade, ensuring it gets under the skin. Seal the bag and refrigerate for at least 30 minutes.
Step 2
Remove the chicken from the refrigerator 20 minutes before baking and let it come to room temperature.
Step 3
While the chicken is coming to room temperature, preheat the oven to 200°C. Line a 33x46 cm sheet pan with aluminum foil.
Step 4
In a bowl, combine sweet potato, zucchini, chickpeas, and artichoke hearts with the remaining 30 ml olive oil, 1 tsp ras el hanout, and 0.5 tsp salt. Stir until evenly combined.
Step 5
Remove the chicken from the marinade and place it onto the prepared sheet pan. Arrange the vegetable mixture around the chicken.
Step 6
Bake in the preheated oven for 15 minutes. Stir the vegetables, then continue to bake until the chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 74°C.
Step 7
Garnish with pomegranate seeds, parsley, and pistachios before serving.