How to Make It
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.
Serve the chicken and vegetables with the pesto.