Sheet-Pan Chickpea Chicken

ACTIVE TIME: 5 MINUTES    

TOTAL TIME: 30 MINUTES    

MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

1  15-ounce can chickpeas, 

1.  Heat oven to 425°F. On large rimmed baking sheet, rinsed

toss chickpeas and peppers with 1 tablespoon oil, 1  16-ounce bag mini sweet 

salt and pepper.

peppers

2  tablespoons olive oil, 

2.  In small bowl, whisk together harissa and divided

remaining 1 tablespoon oil. Rub chicken with ¼  teaspoon salt

harissa mixture, and then nestle among chickpeas ¼  teaspoon pepper

and peppers. Roast until chicken is golden brown 2  tablespoons harissa

and cooked through, 20 to 25 minutes.

4  small skin-on chicken legs 

(about 2½ pounds)

3.  Toss with cilantro before serving.

Chopped cilantro, for serving

PER SERVING: About 630 calories, 42 g fat (10 g saturated), 39 g protein, 600 mg sodium, 22 g carbohydrates, 6 g fiber   TEST KITCHEN TIP    Sheet-pan meals are a quick and easy way to get dinner on the table in minutes.  

Try some of these other combinations:

 M Italian sausage, apples and sliced cabbage  M Salmon fil ets and halved Brussels sprouts  M Sheet-pan nachos: Layer chips with cooked ground beef, pinto beans and grated cheese. Bake until cheese melts and then top with diced avocado and salsa.

MAKE AHEAD

The tortillas can be filled, wrapped 

and frozen up to 2 months without 

the sauce. Or you can keep the whole 

casserole assembled in the fridge  

for up to a day before baking.

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