Chicken Sheet Pan Dinner with Grapes, Carrots and Parsnips
Ingredients
- Nonstick cooking spray optional
- 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons ground cumin
- 1 1/4 teaspoons turmeric
- 1/2 teaspoon sea salt
- 2 large garlic cloves minced
- 4 bone-in chicken thighs skin removed and visible fat trimmed
- 2 medium onions sliced 1/3-inch thick
- 3 carrots peeled and cut in 2-by-1/2-inch sticks
- 2 medium parsnips peeled and cut in 2-by-1/2-inch sticks
- freshly ground pepper to taste
- 1 1/4 cups red Grapes from California
Instructions
- Heat oven to 400 F with rack in center. Line shallow baking sheet (10-by-15 inches or 11-by-17 inches) with parchment paper or foil. If using foil, spray with nonstick cooking spray.
- In large bowl, stir oil, cumin, turmeric, salt and garlic. Add chicken, turning to coat, then transfer smooth side up to baking sheet. Add onions, carrots and parsnips to bowl and toss in remaining spiced oil then distribute around chicken on baking sheet. Season with freshly ground pepper, to taste.
- Roast chicken and vegetables 25 minutes. Sprinkle grapes over vegetables and roast about 5 minutes until juices run clear when chicken is pierced with tip of small, sharp knife.
Video
Notes
For softer roasted grapes, add to pan earlier.
Nutritional information per serving: 410 calories; 31 g protein; 34 g carbohydrates; 17 g fat (37% calories from fat); 3.5 g saturated fat (8% calories from saturated fat); 155 mg cholesterol; 470 mg sodium; 6 g fiber.