Sheet Pan Chickpea Chicken


  • 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


  1. 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.
  2. 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.
  3. Toss with cilantro before serving.

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