Sheet Pan Chicken with Tomatoes and Chickpeas | That Sounds So Good

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories, while canned beans are often cheaper.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: canned tomatoes

Grape tomatoes are similar in taste, while canned tomatoes are more affordable.

Season the chicken leg quarters with a 2 to 1 ratio of hot paprika to oregano, using about 2 tablespoons of kosher salt for the 6 pounds of chicken.

Set the seasoned chicken aside and wash your hands.

Tear the cherry tomatoes into pieces to reduce moisture and avoid a saucy situation.

Add the torn tomatoes to the bowl with the chickpeas, along with a few sprigs of thyme, fresh bay leaves, and chili de arbol for heat.

Generously season the mixture with salt and add 3/4 cup of extra virgin olive oil to encourage browning and flavor.

Let the tomato and chickpea mixture sit for an hour in the oven to evaporate moisture and concentrate flavors.

After an hour, add quarter-inch pieces of red onion and 12 unpeeled cloves of garlic to the mixture to roast without burning.

Place the seasoned chicken on top of the vegetable mixture for a second roasting phase, allowing the chicken fat to mingle with the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens