Berbere-Spiced Chicken Sheet Pan Dinner

• 4 boneless, skinless chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, cut into wedges
• 2 cups baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons berbere spice
• 1 teaspoon smoked paprika
• Salt to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss chicken thighs with 1 tablespoon olive oil and 1 tablespoon berbere spice.
3. 3 On a sheet pan, arrange the chicken and toss the remaining vegetables with 2 tablespoons olive oil, 1 tablespoon berbere spice, and smoked paprika.
4. 4 Season everything with salt to taste.
5. 5 Roast in the oven for 35 minutes, flipping chicken and stirring vegetables halfway through.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add chickpeas for extra protein.
• Use sweet potatoes instead of baby potatoes for a sweeter twist.

Substitutions

• If berbere isn't available, substitute with a mix of paprika, cumin, coriander, and chili flakes.

Pairings

• Pairs well with a crisp lager or a glass of dry riesling.

Nutrition

Tips

• Adjust the amount of berbere spice to control the level of heat.
• For a vegetarian option, omit the chicken and increase the vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.

FAQ