Name: Roast Chicken With Sweet Potatoes and Chickpeas
Total time: 1 h 30 min
Yield: 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 ½ teaspoons cumin seeds; kosher salt and black pepper; ½ cup pesto

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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Roast Chicken With Sweet Potatoes and Chickpeas

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