Roast Chicken With Sweet Potatoes and Chickpeas

Roast Chicken With Sweet Potatoes and Chickpeas
Sang An
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preparation
20
minutes
cooking
90
minutes
Serves 4

Ingredients

1
4-pound chicken, cut into 8 pieces
2
medium sweet potatoes (about 2 pounds total), cut into wedges
1
large red onion, cut into wedges
1
15-ounce can chickpeas, rinsed
6
cloves garlic, peeled and smashed
3
tablespoons
olive oil
2
teaspoons
smoked paprika
1 1/2
teaspoons
cumin seeds
kosher salt and black pepper
1/2
cup
pesto

Directions

  1. Heat oven to 400° F. Toss the chicken, potatoes, onion, chickpeas, garlic, oil, paprika, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet (leaving the chicken on top). Roast until the vegetables are tender and an instant-read thermometer inserted in the thickest part of a breast and thigh registers 165° F, 50 minutes to 1 hour, 10 minutes.
  2. Serve the chicken and vegetables with the pesto.

 

Chris Morocco
January 2014

Nutritional Information

  • Per Serving
  • Calories 812
  • Fat 35 g
  • Sat Fat 8 g
  • Cholesterol 175 mg
  • Sodium 778 mg
  • Protein 62 g
  • Carbohydrate 60 g
  • Sugar 11 g
  • Fiber 11 g
  • Iron 5 mg
  • Calcium 140 mg
What does this mean? See Nutrition 101.

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