Roasted Moroccan-Spiced Grapes and Chicken

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1.5 pounds chicken thighs bone-in trimmed
• 4 large carrots quartered cut into 1/2-inch pieces ( 3 cups)
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 0.8 teaspoon kosher salt divided
• 5 teaspoons olive oil divided
• 0.3 cup olives pitted
• 3 cups grapes red seedless
• 1.5 cups onion yellow sliced

Equipment

• bowl
• frying pan
• oven

Directions

1. Place 2 jelly-roll pans in oven. Preheat oven to 45
2. Combine onion, carrots, and 1 tablespoon oil in a bowl; toss well. Arrange carrot mixture on 1 preheated pan; sprinkle with 1/4 teaspoon salt.
3. Bake at 450 for 10 minutes.
4. Combine 3/8 teaspoon salt, 1/4 teaspoon black pepper, and next 4 ingredients (through red pepper) in a small bowl.
5. Sprinkle chicken evenly with spice mixture.
6. Heat a small skillet over medium-high heat.
7. Add 1 teaspoon oil to pan; swirl to coat.
8. Add chicken to pan, skin side down; cook 5 minutes or until browned and skin is crisp.
9. Remove chicken from pan.
10. Add chicken to vegetable mixture, skin side up.
11. Bake at 450 for 20 minutes or until chicken is done and vegetables are tender.
12. Combine remaining 1 teaspoon oil, grapes, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, and olives in a medium bowl; toss well.
13. Place grape mixture on remaining preheated jelly-roll pan.
14. Bake at 450 for 15 minutes or until grapes are charred and beginning to soften, stirring occasionally.
15. Place 1/2 cup vegetable mixture and 1/2 cup grape mixture on each of 4 plates. Top each serving with 1 chicken thigh.
16. Sprinkle with parsley.