ACTIVE TIME: 5 MINUTES
TOTAL TIME: 30 MINUTES
MAKES 4 SERVINGS
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.
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.
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.