Sheet Pan Smoked Paprika Chicken with Chickpeas

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• ½ cup + 1 teaspoon extra virgin olive oil
  Ingredient note

  Source: ½ cup extra virgin olive oil; Source: 1 teaspoon extra virgin olive oil
• 2 each large lemons (juice only), (about ½ cup)
  Ingredient note

  Source: Juice of 2 large lemons, (about ½ cup)
• 5 tablespoons tomato paste
  Ingredient note

  Source: 5 tablespoons tomato paste
• 5 each large garlic cloves, (minced)
  Ingredient note

  Source: 5 large garlic cloves, (minced)
• 1 ½ teaspoons ground cumin
  Ingredient note

  Source: 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
  Ingredient note

  Source: 1 ½ teaspoons smoked paprika
• 1 teaspoon Aleppo pepper flakes
  Ingredient note

  Source: 1 teaspoon Aleppo pepper flakes
• 6 each carrots, (peeled, halved lengthwise, and cut into 2 inch pieces)
  Ingredient note

  Source: 6 carrots, (peeled, halved lengthwise, and cut into 2 inch pieces)
• 2 each medium onions, (halved and cut into ½ inch slices)
  Ingredient note

  Source: 2 medium onions, (halved and cut into ½ inch slices)
• 1 each 15-ounce can of chickpeas, (drained)
  Ingredient note

  Source: 1 15-ounce can of chickpeas, (drained)
• ½ teaspoon kosher salt
  Ingredient note

  Source: ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
  Ingredient note

  Source: ½ teaspoon ground black pepper
• 10 each boneless skinless chicken thighs
  Ingredient note

  Source: 10 boneless skinless chicken thighs

1. Position one rack in the center of the oven and another one 4 or 5 inches under the broiler. Preheat the oven to 425°F
2. Prepare the tomato rub: In a small bowl, combine the olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper. Whisk well to combine.
3. Prepare the chicken and vegetables: Lightly brush a large sheet pan with some of the olive oil. In a large bowl, combine the carrots, onions, and chickpeas. Season well with salt and black pepper (about ½ tsp each). Add 4 tablespoons of the tomato rub and a small drizzle of olive oil (about 1 tsp), and mix well to coat. Transfer the mixture to the sheet pan.
4. Pat the chicken dry and season with salt and black pepper on both sides. Place the chicken in the bowl and add the remaining tomato mixture, tossing until the chicken is well coated.
5. Transfer the chicken to the sheet pan along with the chickpeas and vegetables. Roast on the center rack until the chicken is cooked through, 25 to 30 minutes. Then move the sheet pan up to the top rack directly under the heat and broil until the chicken gains some color, 3 to 4 minutes, watching carefully. The onions and carrots may also gain some char.
6. Serve with your favorite rustic bread.