Sheet Pan Cumin Chicken with Carrots and Onions

It was good. Don't overcook the chicken...

UPDATE: I didn’t add that the flavor profile very nice and robust. The following day as a leftover, I reheated on DEFROST in the microwave, and the Chicken dish was very good. I added some cilantro rice and a bit of butter for the meld. You can still sheet pan the chicken, but add the chicken after the first 8-10 minutes; then, add the chicken pieces throughout, mixing them with all the goodies for the remainder of the cook. This seems a hopeful dish, and I used red and yellow onion, soaking the red onions in ice water for 30 minutes to remove the bitter enzymes; however, at 400 degrees for 25-35 (I cooked for 25 because it’s chicken breast!) the chicken was perfect but the carrots were not fully cooked and they were 1/4 inch thin. That said, I added 5 minutes to the cook and ended up with somewhat overcooked chicken! Uggh! I made enough for 8 servings! I would not sheet pan the chicken. Instead, I would pan sear it after brining or simply go with boneless thighs for my next go round. This recipe is very flavorful, so it deserves a second chance with a health score of 9!