Dinner recipe

Sheet-pan chicken with chickpeas and peppers

Name: Sheet-pan chicken with chickpeas and peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) Chicken thighs, boneless skinless, cut into large pieces; 1 can, drained (254 g) Chickpeas, canned, drained and rinsed, patted dry; 2 medium (238 g) Red bell pepper, cut into strips; 1 medium (110 g) Red onion, cut into wedges; 2 tbsp (27 g) Olive oil; 2 tsp (4.6 g) Paprika (sweet or smoked), smoked is best; 1 tsp (2.1 g) Ground cumin; 1 tsp (3.1 g) Garlic powder; ½ tsp (3 g) Salt; ½ tsp (1.2 g) Black pepper; 2 tbsp (30 g) Lemon juice; 2 tbsp chopped (7.5 g) Fresh parsley, chopped

Smoky roasted chicken thighs and crisp-edged chickpeas, all on one pan.

Sheet pan
45 min · 15 min hands-on
Serves 4
Gluten-free
Dairy-free

Up to 30 g carbs
Protein 30 g+
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1½ lb680 gChicken thighs, boneless skinlesscut into large pieces
1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
2 medium238 gRed bell peppercut into strips
1 medium110 gRed onioncut into wedges
2 tbsp27 gOlive oil
2 tsp4.6 gPaprika (sweet or smoked)smoked is best
1 tsp2.1 gGround cumin
1 tsp3.1 gGarlic powder
½ tsp3 gSalt
½ tsp1.2 gBlack pepper
2 tbsp30 gLemon juice
2 tbsp chopped7.5 gFresh parsleychopped

Steps

Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
On the pan, toss the chicken, chickpeas, peppers and onion with the oil, paprika, cumin, garlic powder, salt and pepper.
Spread everything in one layer with space between the chicken pieces, so it roasts instead of steaming.
Roast 25 to 30 minutes, stirring once, until the chicken reaches 165°F (74°C) inside and the chickpeas are crisp at the edges.
Squeeze the lemon juice over the pan and scatter the parsley before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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