Ree's Family Meals

Try a new batch of easy dinners!

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Sheet-Pan Apricot-Glazed Chicken with Carrots and Cauliflower

"This one has all the flavors: sweet, salty, warm and spicy."

Prep time: 30 min

Total time: 1 hr 10 min 

Serves: 4 to 6

1 Preheat the oven to 425°. Line 2 baking sheets with parchment paper. Combine the cumin, cinnamon, turmeric, coriander, ginger and cayenne in a small bowl.

2 Toss the chicken drumsticks and thighs with 1 tablespoon olive oil, 3 teaspoons of the spice mix, 2 teaspoons salt and the pepper in a large bowl until well coated. Divide between the baking sheets.

3 Toss the cauliflower and carrots with the remaining 1 tablespoon olive oil, 1 teaspoon salt and the remaining spice mix in the same bowl.

4 Divide the vegetables between the baking sheets. Spread everything in a single layer, making sure not to crowd the pans. Divide the olives between the baking sheets. Roast, rotating the pans halfway through, until the chicken is golden brown and the vegetables are tender and starting to brown at the edges, about 30 minutes.