Chicken and carrots with dukkah

Roasted Chicken Thighs Dukkah-Spiced Carrots and Spinach Ingredients: Chicken Carrots Potatoes Spinach Dukkah (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Heat oven to 400 degrees F. - Wash and dry the fresh produce.

- Prep the carrots: Trim o the stem and greens, but do not peel. Reserve about 1/4 cup of nicelooking greens. Cut the carrots into large bite sized pieces.

- Cut the potatoes in half lengthwise and then into wedges comparable to the carrots.

- Trim o and discard any tough stems from the spinach.

- Season the chicken on both sides with salt and pepper. Lay skin side down on a paper towel lined plate at room temperature.

2) Roast the carrots and potatoes: - In a mixing bowl, toss the prepped carrots and potatoes with olive oil, salt, pepper, and half of the dukkah.

- Arrange in a single layer on a pan and transfer to the oven. Roast until vegetables are browned and quite tender all the way through, about 30 minutes.

3) Roast the chicken: - While the vegetables cook, heat 2 teaspoons olive oil in a saute pan over medium-high until hot.

Add seasoned chicken, skin side down, and cook for 4 minutes. Transfer pan to the oven and cook until chicken reaches an internal temperature of at least 155 degrees, about 20 minutes.

- Transfer cooked chicken to a plate and let rest at room temperature for at least 10 minutes. Return pan to medium heat on stove.

4) Sautee the spinach: - Add 2 teaspoons olive oil to the pan the chicken was cooked in. Add spinach and season with salt. Cook, stirring frequently, until spinach wilts, releases its water, and the water cooks down until the pan is almost dry, about 5 minutes.

5) Finish the dish: - Divide roasted carrots and potatoes between 2 dishes, top with the sautĂŠed spinach, and then sprinkle the remaining dukkah over. Top with the roasted chicken thighs, skin side up. Enjoy!