Ingredients (serves 3):

1 lb Chicken Thighs (skin-on, bone-in)
1 3/4 cups Chickpeas (cooked, rinsed)
4 Carrots (peeled, chopped)
1/2 cup Cherry Tomatoes (halved)
1/4 cup Shallot (chopped)
1 tbsp Extra Virgin Olive Oil
1/2 Lemon (juiced)
2 tsps Nigella Seeds
1/2 tsp Sea Salt
1 tbsp Fresh Dill (chopped)

Directions:

1. Preheat the oven to 375ºF (190ºC). Grease a cast iron skillet.

2. Add the chicken, chickpeas, carrots, tomatoes, and shallot to the skillet.

3. In a separate bowl, mix the oil, lemon juice, nigella seeds, and salt. Pour this over the skillet ingredients evenly and use your hands to rub the mixture in.

4. Cook in the oven for 30 minutes or until the chicken is cooked through and the carrots are tender. To make the skin crispier you can broil for one to two minutes, if desired.

5. Garnish with dill and enjoy!