Roast Chicken With Sweet Potatoes and Chickpeas

Roast Chicken With Sweet Potatoes and Chickpeas
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Serves 4| Hands-On Time: | Total Time:

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.
By January, 2014

Nutritional Information

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

Quick Tip

Jelly-roll pan for carving turkey
For crispier chicken, try positioning the baking sheet near the top of the oven.

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