Sheet-Pan Chickpea Chicken
- 5m Prep Time
- 25m Cook Time
- 30m Ready In
A quick sheet-pan dinner with harissa-rubbed chicken legs, chickpeas, and sweet peppers. Ready in 30 minutes with minimal cleanup.
Ingredients
- 1 chickpeas rinsed
- 1 mini sweet peppers
- 29.6 ml olive oil divided
- 1.23 ml salt
- 1.23 ml pepper
- 29.6 ml harissa
- 4 small skin-on chicken legs
- Chopped cilantro for serving
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.9 mg
- Iron: 1.29 mg
- Magnesium: 28.7 mg
- Phosphorus: 105 mg
- Potassium: 268 mg
- Zinc: 0.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 mini sweet peppers
- 1.23 ml salt
- 1.23 ml pepper
- 29.6 ml harissa
- 4 small skin-on chicken legs
Prepare
- Rinse 1 chickpeas
- 29.6 ml olive oil, divided
- Chopped cilantro, for serving
Let's Cook
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Step 1.
Preheat the oven to 425°F. On a large rimmed baking sheet, toss the rinsed chickpeas and mini sweet peppers with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
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Step 2.
In a small bowl, whisk together 2 tablespoons harissa and the remaining 1 tablespoon olive oil. Rub the chicken legs all over with the harissa mixture, then nestle them among the chickpeas and peppers on the baking sheet.
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Step 3.
Roast until the chicken is golden brown and cooked through (internal temperature reaches 165°F), 20 to 25 minutes. No need to stir during roasting.
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Step 4.
Sprinkle chopped cilantro over the roasted chicken, chickpeas, and peppers, and toss gently before serving.