For the Sheet Pan Chicken:

• 4 teaspoons pacific flake salt 
• 3 tablespoons olive oil 
• 2 tablespoons Advieh, ground 
• 1 15.5oz can of chickpeas
• 1 cup sweet onion, julienned 
• 1 lb carrots whole with tops, peeled
• 2 tablespoons plain yogurt
• 3 chicken thighs 

Garnish (Optional)

• 3 tablespoons carrot tops, chopped
• 2 tablespoons Roses 

Preheat oven to 425°F. Line a sheet pan with parchment paper or non-stick spray.

Combine half of the salt, olive oil and ground Advieh in a large bowl.

Add the onion, chickpeas and carrots and toss them until they are coated with the olive oil mixture. Transfer them to the prepared sheet pan and spread them evenly. 

In the same bowl, add the remaining salt, olive oil and ground Advieh. Mix in the yogurt and coat the chicken thighs. 

Nestle  the chicken thighs in the sheet pan with the veggies. Bake for 40 minutes or until the internal temperature of the chicken is 165 ºF. For extra crispy chicken skin broil the sheet pan for the last 2 minutes. 

Right before serving sprinkle chopped carrot tops and roses for brightness.