Roast Chicken With Sweet Potatoes and Chickpeas

Roast Chicken With Sweet Potatoes and Chickpeas
Photo: Sang An
Hands On Time:
20 mins
Total Time:
1 hrs 30 mins
4 serves


  • 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


  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.

Nutrition Facts (per serving)

812 Calories
35g Fat
60g Carbs
62g Protein
Nutrition Facts
Calories 812
% Daily Value *
Total Fat 35g 45%
Saturated Fat 8g 40%
Cholesterol 175mg 58%
Sodium 778mg 34%
Total Carbohydrate 60g 22%
Total Sugars 11g
Protein 62g
Calcium 140mg 11%
Iron 5mg 28%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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