- Calories 812
- Fat 35g
- Sat fat 8g
- Cholesterol 175mg
- Sodium 778mg
- Protein 62g
- Carbohydrate 60g
- Sugar 11g
- Fiber 11g
- Iron 5mg
- Calcium 140mg
Roast Chicken With Sweet Potatoes and Chickpeas
Sang An
How to Make It
Step 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.
Step 2
Serve the chicken and vegetables with the pesto.
Chef's Notes
seabelis
2018-07-05T03:51:06-04:00
Lots of good flavors here, but not in a way that works well together. Also All the veggies end up swimming in chicken grease. Would not make this again.
IleneG
2014-01-04T11:59:04-05:00
I''m not crazy about chickpeas; have had them in salad once or twice. For this recipe, I used boneless chicken breasts. Followed instructions cutting the sweet potatoes in fingerlike slices. Tossed chicken, potatoes, chickpeas and onions in plastic bag with rest of ingredients. Arranges everything except chicken in pan and roasted for 15 minutes, stirred and placed the chicken on top of veggies and roasted for 35 minutes. AMAZING flavor... I now like roasted chickpeas!!!
