This one-pan delight combines earthy chickpeas, sweet peppers, and spicy harissa sauce for a winning chicken dinner that's full of flavor.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 630
Ingredients
- 1
15.5-oz can chickpeas, rinsed
- 1
16-oz bag mini sweet peppers
- 2 tbsp.
olive oil, divided
Kosher salt and pepper
- 2 tbsp.
harissa sauce
- 4
small skin-on chicken legs (about 2 1/2 pounds)
Chopped cilantro, for serving
Directions
- Step 1Heat oven to 425°F. On large rimmed baking sheet, toss chickpeas and peppers with 1 Tbsp oil and ¼ tsp each salt and pepper.
- Step 2In small bowl, whisk together harissa and 1 Tbsp 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.
- Step 3Toss with cilantro before serving.
Per serving: 630 calories, 42 g fat (10 g saturated), 39 g protein, 600 mg sodium, 22 g carbohydrate, 6 g fiber
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