Rating: 4 stars
92 Ratings
  • 5 star values: 46
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 12
  • 1 star values: 6

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Credit: Sang An

Recipe Summary

total:
1 hr 30 mins
hands-on:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Serve the chicken and vegetables with the pesto.

Nutrition Facts

812 calories; fat 35g; saturated fat 8g; cholesterol 175mg; sodium 778mg; protein 62g; carbohydrates 60g; sugars 11g; fiber 11g; iron 5mg; calcium 140mg.
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