Roast Chicken With Sweet Potatoes and Chickpeas

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Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 812 calories
    • 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

Ingredients

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