roast chicken with sweet potatoes and chickpeas

I'm all about easy dinners these days and this one definitely fits the bill.  All it takes is tossing all of the ingredients together, spreading them on a baking sheet, then popping it in the oven.  Easy-peasy!  This made more than enough for the three of us for dinner + leftovers.  Hannah LOVED the chickpeas and would pick them out first :)  On top of the veggies the chicken developed yummy, crispy skin while underneath the sweet potatoes developed a wonderful flavour and became buttery soft and the onions just melted.  I'll be making this one again for sure.  

Roast Chicken with Sweet Potatoes and Chickpeas

  • 4 lbs bone-in, skin-on chicken pieces (about 8 pieces)
  • 2 medium sized sweet potatoes, cut into wedges
  • 1 large red onion, cut into wedges
  • 1 15oz can chickpeas
  • 6 cloves garlic, peeled and smashed
  • 3-5 tbsp olive oil (I found I needed 5 tbsp in order to coat everything, but you could use less)
  • 2 tbsp smoked paprika
  • 2 tsp cumin seeds
  • 3/4 tsp salt
  • 1/4 tsp fresh ground pepper (or to taste)

Preheat oven to 400F.  Toss chicken pieces, sweet potato, onion, chickpeas, garlic, olive oil, paprika, cumin seeds, salt & pepper together in a large bowl.  Spread out on a rimmed baking sheet, placing the chicken on top of the veggies - skin side up.  Roast until the vegetables are tender and the chicken is cooked through, 50-70 minutes. 

Adapted from Real Simple Magazine