Sheet Pan Chicken with Turnips, Carrots and Harissa

Recipe by: Leslie Brenner

Here’s an easy sheet-pan dinner with spices that evoke Morocco. For the best flavor, use whole cumin and coriander seed for the spice mix. Toast the whole spices a minute or two in a dry skillet, until they’re fragrant, then grind them in a mortar or electric spice mill. For convenience sake, using pre-ground spices is fine, too.

Serves 4 to 6.

Ingredients

FOR THE SPICE MIX:

• 2 teaspoons ground cumin

• 1 1/2 teaspoons ground coriander seed

FOR THE CHICKEN THIGHS:

• 1 1/2 pounds turnips

• 1 medium onion

• 8 slim carrots (about 10 - 12 ounces), peeled and left whole

• 3 tablespoons olive oil

• Salt

• 3/4 teaspoon spice mix

• 8 skin-on, bone-in chicken thighs (about 2 1/2 to 3 1/2 pounds)

• 1/2 teaspoon ground cinnamon, divided

• 1/4 teaspoon ground allspice

• 1 1/2 teaspoons harissa, divided

• 1 14.5-ounce can diced tomatoes, drained briefly

• Roughly chopped Italian parsley or cilantro for garnish (or you can use some roughly chopped carrot…