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
- 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 this Health Eats.
Inspired from https://www.goodhousekeeping.com/food-recipes/easy/a48192/sheet-pan-chickpea-chicken-recipe/
Sheet Pan Chickpea Chicken, a Health Eats
4/ 5Oleh Agung PK