6-8carrotspeeled and sliced diagonally and thinly (between 1/8 and 1/4 inch)
4dried apricots or dried plumsquartered (I prefer plums for the color)
1/4cupolive oilplus a little more to brush on chicken
1/4cupfresh lemon juice
1cupchicken broth
1/8-1/4teaspooncayenne pepperdepending on your taste buds
1/4teaspoonsmoked paprika
1teaspooncinnamon
1teaspoondried cumin
1teaspoonsea saltplus more to sprinkle on chicken
1teaspoonfreshly ground pepperplus more for chicken
4large cloves garlicpeeled and minced
8pieceschickenbone in skin on (I prefer thighs but you can also cut up a whole chicken: 2 breasts, 2 thighs, 2 legs, 2 wings, or use whatever mix of breasts and thighs you wish)
Serve over rice quinoa, or couscous cooked to package instructions.
Instructions
Preheat oven to 425 degrees and place oven rack in upper third of oven
Prepare onions, carrots and dried plums or apricots and place into a large casserole dish
Whisk together all other ingredients and pour over veggies
Place chicken pieces on top of veggies skin side up
Use a pastry brush to brush chicken skin with olive oil and season to taste with sea salt and pepper
Place in oven and cook for 45 minutes at 425 degrees, then turn oven down to 375 and cook for 15 more minutes
Serve over rice, quinoa, or couscous prepared to package instructions and spoon the juices over your meal!