4 lbs bone-in, skin-on chicken pieces (appx 8 pieces)
2 medium sweet potatoes (about 2 lbs total), cut into wedges
1 large red onion, cut into wedges
1 can (15 oz) chickpeas, rinsed
6 cloves garlic, peeled and smashed
3 T of The Olive Bin's Basil Olive Oil
2 tsp smoked paprika
1 1/2 tsp cumin seeds
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 jar of The Olive Bin's Basil Pesto
Roasted Chicken with Sweet Potatoes & Chickpeas
Ingredients
Number Of Servings: 4
Directions
- Heat oven to 400 degrees F.
- Toss together all ingredients, except pesto. Place vegetables in a shallow 9"x13" baking dish; place chicken on top of vegetables, skin-side up. Roast until chicken is cooked through (165 degrees F) and vegetables are tender, approximately 50 to 70 minutes.
- Remove from oven and drizzle with pesto sauce. Serve immediately.
Additional Info
Recipe adapted from RealSimple.com
