Sheet Pan Chickpea Chicken
- 5m Prep Time
- 25m Cook Time
- 35m Ready In
A sheet pan dinner featuring chicken legs and chickpeas tossed in harissa sauce, roasted until golden and served with fresh cilantro.
Ingredients
- 1 can chickpeas rinsed
- 1 mini sweet peppers cored and chopped
- 29.6 ml olive oil
- Kosher salt and pepper
- 29.6 ml harissa sauce
- 4 small skin-on chicken legs
- fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.7 mg
- Iron: 1.31 mg
- Magnesium: 29.6 mg
- Phosphorus: 107 mg
- Potassium: 265 mg
- Zinc: 0.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- Kosher salt and pepper
- 29.6 ml harissa sauce
- 4 small skin-on chicken legs
Prepare
- Rinse 1 can chickpeas
- 1 mini sweet peppers, cored and chopped
- Chop fresh cilantro
Let's Cook
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Step 1.
Heat the oven to 425°F. On a rimmed baking sheet, toss the chickpeas and chopped mini sweet peppers with 1 tablespoon of the olive oil and ¼ teaspoon each salt and pepper.
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Step 2.
In a small bowl, whisk together the harissa sauce and the remaining 1 tablespoon olive oil. Rub the chicken legs all over with the harissa mixture.
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Step 3.
Nestle the chicken legs among the chickpeas and peppers on the baking sheet. Roast until the chicken is golden brown and cooked through, 20 to 25 minutes.
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Step 4.
Toss the roasted chicken, chickpeas, and peppers with chopped fresh cilantro before serving.