Roasted Chicken with Chickpeas and Vegetables
A quick one-pan dinner with juicy roasted chicken, tender chickpeas, and colorful vegetables, all tossed in olive oil and rosemary.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 4 whole chicken thighs
- 1 can (15 oz) chickpeas
- 2 medium carrots
- 2 medium potatoes
- 1 cup green beans
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. On a large baking sheet, toss the drained chickpeas, 2 sliced carrots, 2 diced potatoes, and 1 cup green beans with 2 tbsp olive oil, salt, and pepper.
- 2
Rub the 4 chicken thighs with remaining 1 tbsp olive oil, salt, and pepper. Place them on top of the vegetables.
- 3
Sprinkle everything with 1 tsp dried rosemary (or fresh if you have it). Roast for 25-30 minutes, until chicken is golden and cooked through (165°F) and vegetables are tender.
- 4
Serve hot, spooning any pan juices over the chicken and vegetables.
Tools you’ll need
- baking sheet
- knife
- cutting board
- measuring spoons
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