Marissa's MediterraneanA vibrant, one-pan wonder featuring juicy lemon-herb chicken thighs and tender carrots tossed in a bold Ethiopian Berbere spice blend. Healthy made easy!
Preheat your oven to 400°F (200°C).
In a large bowl, toss the carrots with 1 tablespoon of olive oil, 1 tablespoon of Berbere spice, and a pinch of salt. Spread them out on a large sheet pan.
Pat the chicken thighs dry with a paper towel. Rub them with the remaining olive oil, the rest of the Berbere spice, salt, and pepper. Use your hands to get under the skin for maximum flavor!
Nestle the chicken thighs among the carrots on the sheet pan. Place the lemon halves and smashed garlic cloves around the chicken.
Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are tender and slightly caramelized.
Squeeze the roasted lemon juice over everything and garnish with fresh parsley before serving.
The secret to this dish is the Berbere spice blend—it adds a smoky, spicy depth that perfectly balances the sweetness of the roasted carrots. If you don't have Berbere, a mix of smoked paprika and a pinch of cayenne works in a pinch! Always let the chicken rest for 5 minutes before serving to keep it juicy.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef