Sheet-Pan Moroccan Chicken with Beans

Ingredients

• ¼ cup olive oil (60 mL)
• Juice of one lemon
• 2 cloves garlic, crushed
• 2 tbsp brown sugar (30 mL)
• 4 tsp paprika (20 mL)
• 2 tsp cumin (10 mL)
• 1 tsp each cinnamon, ground ginger, salt and black pepper (5 mL)
• 8 boneless, chicken thighs
• 2 medium sweet onions, halved and quartered
• 1 (19 oz) can Romano beans (cranberry beans), drained and rinsed (540 mL)
• 1 lb baby potatoes, halved (454 g)
• ½ lb baby carrots (226 g)
• 1 cup Greek-Style pitted olives (250 mL)
• 1 tbsp olive oil (15 mL)
• 1 tsp each salt and fresh cracker pepper (5 mL)
• 2 cups quinoa, cooked as per package directions 500 mL
• ⅓ cup finely chopped parsley (80 mL)