Ingredients
Sheet Pan Chicken and Chickpeas
Allrecipes (Sarah Brekke)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 20 min | 30 min | 50 min | 1 |
This sheet pan chicken and chickpeas is well-spiced with a little heat that builds as you eat it. The chicken is moist and flavorful, the carrots and onion are tender, and chickpeas taste wonderfully rich roasted in the mixture of spices. A squeeze of lime and cilantro at the end add a bright pop.
dinnerentree
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Recommended Equipment
Large bowl
Oven
Knife
Baking pan
Foil
Cutting board
Spoon or spatula
Instant read thermometer
Instructions
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). If desired, line a 10x15x1-inch baking pan with foil; set aside.
Combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper in a large bowl.
0.25 cup Olive Oil 1 tablespoon Sugar 1 tablespoon Mustard Seeds 1 tablespoon Ground Turmeric 1 tablespoon Ground Cumin 1 teaspoon Ground Ginger 1 teaspoon Ground Coriander 0.75 teaspoon Salt 0.25 teaspoon Ground Cinnamon 0.25 teaspoon Cayenne Pepper
Add chicken, carrots, onion, and garbanzo beans; stir gently to coat. Transfer mixture to the prepared baking pan.
1 pound Skinless, Boneless Chicken Thighs 1 pound Carrots 1 Red Onion 15 ounce Can Garbanzo Beans
Roast, uncovered in the preheated oven until carrots are just tender and starting to brown, and chicken is no longer pink. An instant read thermometer inserted near the center reads at least 165 degrees F (74 degrees C) and, 30 to 35 minutes.
Drizzle lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Serve a lime wedge with each serving.
1 tablespoon Lime Juice 0.25 cup Cilantro Leaves 2 tablespoons Slivered Almonds 1 Lime
Sheet Pan Chicken and Chickpeas
Allrecipes (Sarah Brekke)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 20 min | 30 min | 50 min | 1 |
This sheet pan chicken and chickpeas is well-spiced with a little heat that builds as you eat it. The chicken is moist and flavorful, the carrots and onion are tender, and chickpeas taste wonderfully rich roasted in the mixture of spices. A squeeze of lime and cilantro at the end add a bright pop.
dinnerentree
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Large bowl
Oven
Knife
Baking pan
Foil
Cutting board
Spoon or spatula
Instant read thermometer
Ingredients
Instructions
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). If desired, line a 10x15x1-inch baking pan with foil; set aside.
Combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper in a large bowl.
0.25 cup Olive Oil 1 tablespoon Sugar 1 tablespoon Mustard Seeds 1 tablespoon Ground Turmeric 1 tablespoon Ground Cumin 1 teaspoon Ground Ginger 1 teaspoon Ground Coriander 0.75 teaspoon Salt 0.25 teaspoon Ground Cinnamon 0.25 teaspoon Cayenne Pepper
Add chicken, carrots, onion, and garbanzo beans; stir gently to coat. Transfer mixture to the prepared baking pan.
1 pound Skinless, Boneless Chicken Thighs 1 pound Carrots 1 Red Onion 15 ounce Can Garbanzo Beans
Roast, uncovered in the preheated oven until carrots are just tender and starting to brown, and chicken is no longer pink. An instant read thermometer inserted near the center reads at least 165 degrees F (74 degrees C) and, 30 to 35 minutes.
Drizzle lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Serve a lime wedge with each serving.
1 tablespoon Lime Juice 0.25 cup Cilantro Leaves 2 tablespoons Slivered Almonds 1 Lime