Step 1

Preheat the oven to 350˚F

Step 2

Line a sheet pan with parchment paper

Step 3

In a medium bowl, soak the apricot pieces in hot water for 30 minutes

Step 4

Meanwhile, prepare the chicken: In a large bowl, combine the cumin, cinnamon, ginger, paprika, salt, pepper, honey and 2 tablespoons of the olive oil

Step 5

Add the chicken, onions, garlic cloves and carrots and toss to coat

Step 6

Scatter the lemon and olives over the prepared sheet pan, then add the spiced carrots, onions and garlic cloves

Step 7

Place the chicken legs on top of the vegetables

Step 8

Drizzle everything with the remaining tablespoon of olive oil, a pinch of salt, and a little more honey, if desired

Step 9

Roast the chicken in the oven for 45 minutes

Step 10

Drain the apricots and pat them dry

Step 11

Sprinkle the apricots and pistachios over the top and continue roasting until the chicken is golden and the juices run clear when pierced with a sharp knife, about 10 minutes more

Step 12

Remove from the oven and allow the chicken to rest for a few minutes before serving with the herbs, torn and sprinkled over everything