You’re just five ingredients away from this one-pan smoky, Spanish-inspired dinner.
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
Prep Time: 0:05
Total Time: 0:35
- 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.
Nutritional information (per serving): About 630 calories, 42 g fat (10 g saturated), 39 g protein, 600 mg sodium, 22 g carb, 6 g fiber