Chickpea and Chicken Sheet-pan Dinner
19
Nov
Nov
This oldie-but-goodie was popular before “sheet-pan dinners” became a thing!
¼ cup Light Olive Oil
4 Garlic Cloves, crushed
1 tbsp Smoked Paprika
1 tsp Ground Cumin
½ tsp Dried Crushed Red Pepper
½ cup Mayonnaise
4 Chicken Bottoms
16 oz Can Garbanzo Beans (chickpeas), drained
13 oz Container Grape Tomatoes
1 cup Chopped Fresh Parsley, checked and divided
1
Preheat oven to 450°F. Line a sheet pan with foil.
2
Mix oil, garlic, paprika, cumin and crushed red pepper in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into small bowl; whisk in mayonnaise and set aside for sauce. Place chicken in prepared pan. Rub 2 tablespoons spiced oil mixture over chicken.
3
Add chickpeas, tomatoes, and 1/2 cup parsley to remaining spiced oil mixture; toss to coat beans and tomatoes. Pour mixture around chicken. Sprinkle everything generously with salt and pepper.
4
Roast until chicken is cooked through, about 1 hour 1 Hour. Sprinkle with remaining 1/2 cup parsley. Transfer chicken and chickpea mixture to plates. Serve with sauce.
Ingredients
¼ cup Light Olive Oil
4 Garlic Cloves, crushed
1 tbsp Smoked Paprika
1 tsp Ground Cumin
½ tsp Dried Crushed Red Pepper
½ cup Mayonnaise
4 Chicken Bottoms
16 oz Can Garbanzo Beans (chickpeas), drained
13 oz Container Grape Tomatoes
1 cup Chopped Fresh Parsley, checked and divided