Sheet Pan Chickpea Chicken

Name: Sheet Pan Chickpea Chicken
Prep time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1 15.5-ounce can chickpeas, rinsed; 1 16-ounce bag mini sweet peppers; 2 tbsp. harissa sauce; 4 small skin-on chicken legs (about 21/2 pounds); Chopped cilantro, for serving

By The Good Housekeeping Test KitchenPublished: Mar 19, 2018

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a close up of sheet pan chickpea chicken on a sheet pan

Danielle Occhiogrosso Daly

Yields:

Active Time:

5 mins

Total Time:

35 mins

You're just five ingredients away from this one-pan smoky, Spanish-inspired dinner.

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Ingredients

1 15.5-ounce can chickpeas, rinsed
1 16-ounce bag mini sweet peppers
2 Tbsp. harissa sauce
4 small skin-on chicken legs (about 21/2 pounds)
Chopped cilantro, for serving

Directions

1. Step 1Heat oven to 425°F. On large rimmed baking sheet, toss chickpeas and peppers with 1 tablespoon oil, 1/4 teaspoon each salt and pepper.
2. Step 2In small bowl, whisk together harissa and 1 tablespoon oil. Rub chicken with harissa mixture. Nestle among chickpeas and peppers and roast until chicken is golden brown and cooked through, 20 to 25 minutes.
3. Step 3Toss with cilantro before serving.

Nutritional information (per serving): About 630 calories, 42 g fat (10 g saturated), 39 g protein, 600 mg sodium, 22 g carb, 6 g fiber

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