Quick and easy sheet pan dinner with a lovely spice mix
Preheat your oven to 400° F
Mix the olive oil, Ras El Hanout, garlic, salt, pepper, and lemon juice together and add the chicken and marinate in the fridge for 30 minutes to 1 hour.
Line a half sheet pan with parchment (note 1)
Toss the chopped vegetables in a little olive oil, salt, and pepper so that they are evenly coated in the oil and set aside.
Place the marinated chicken onto the lined sheet pan and bake for 25 minutes, then remove from the oven and add the vegetables and cook for a further 15 - 20 minutes, or until chicken is fully cooked.
Serve with a sprinkle of toasted almonds, natural yoghurt and garnish with cilantro.
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