Sheet Pan Chickpea Chicken
Ditulis
raj's
Senin, 24 Februari 2020
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Ingredients
- 1 15.5-ounce can chickpeas, rinsed
- 1 16-ounce bag mini sweet peppers
- 2 tbsp. harissa sauce
- 4 small skin-on chicken legs (about 21/2 pounds)
- Chopped cilantro, for serving
Directions
- Heat oven to 425°F. On large rimmed baking sheet, toss chickpeas and peppers with 1 tablespoon oil, 1/4 teaspoon each salt and pepper.
- In small bowl, whisk together harissa and 1 tablespoon oil. Rub chicken with harissa mixture. Nestle among chickpeas and peppers and roast until chicken is golden brown and cooked through, 20 to 25 minutes.
- Toss with cilantro before serving.
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