Sheet Pan Moroccan Chicken with Chickpeas
359kcal
Ingredients
- 2.5 pounds chicken legs skin on, bone in (about 12 legs)
- 1 pound asparagus spears tough ends removed (18 - 20 spears)
- 1 medium red bell pepper stemmed and seeded, cut into large strips
- 15 ounce canned chickpeas drained and rinsed
- 2 tbsp olive oil divided
For The Chicken Rub and Vegetable Flavoring
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne optional
- 1/2 tbsp olive oil
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat oven to 450°F. Lightly grease sheet pan with 1 tablespoon olive oil.
- In a small bowl, mix dry spice rub ingredients until well combined. Divide in half. Mix olive oil with one spice rub half and rub all over chicken, coating all sides. Place chicken on baking sheet in single layer.
- Add beans and vegetables to sheet pan around chicken legs. Drizzle remaining tablespoon olive oil evenly over beans and vegetables, then sprinkle with remaining dry spice mix.
- Place sheet pan on middle oven rack. Bake 20 - 25 minutes, flipping chicken halfway thru, until internal temperature reaches 165° at thickest part of leg.
Nutrition
Serving2legsCalories359kcalCarbohydrates15gProtein23gFat24gSaturated Fat6gTrans Fat1gCholesterol100mgSodium388mgPotassium535mgFiber5gSugar2gVitamin A1487IUVitamin C30mgCalcium61mgIron4mg
Notes
Chicken legs vary in size - larger chicken legs may take longer to cook. Use an instant read meat thermometer to check that chicken is at 165F.