We tried this NYT recipe for an easy Rosh Hashanah dinner: https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken As some NYT comments suggested, we cut the carrots a little thinner to make sure they would be done at the same time as the chicken. After marinating overnight, we placed the vegetable mixture in a single layer on an oil-sprayed rimmed baking sheet, then placed the chicken on the vegetables, skin side up. We roasted the entire sheetpan for 45 mins, then garnished with toasted pistachio and parsley. This is like a sheetpan version of tsimmes, with Middle Eastern flavors. (Sept. 2018)
Cooking Adventures 