Sheet Pan Chicken Chickpeas & Sprouts
Servings: 4
Total Time: 10 minutes Active 50 minutes Inactive
Ingredients
2 lb bone in, skin on chicken breast
1 lb Brussels sprouts, halved
2 cups red grapes
1 can chickpeas, drained
2 TBSP olive oil
1 tsp chili powder
1/2 tsp granulated garlic
1/4 tsp smoked paprika
1/4 tsp cumin
1 tsp kosher salt
1/4 tsp black pepper
3 sprigs of thyme
1 TBSP lemon zest
Directions
1. Preheat the oven to 400 degrees F.
2. In a bowl combine all the ingredients and coat well.
3. Lay the ingredients in a single layer on the prepared baking sheet. Take care to place the chicken with the skin side up.
4. Place on the lower rack of the oven for 40 minutes or until the chicken is at least 165 degrees F internal temperature, the sprouts are browned, and the chick peas are crisp. Allow to rest for 10 minutes and then serve.
2. In a bowl combine all the ingredients and coat well.
3. Lay the ingredients in a single layer on the prepared baking sheet. Take care to place the chicken with the skin side up.
4. Place on the lower rack of the oven for 40 minutes or until the chicken is at least 165 degrees F internal temperature, the sprouts are browned, and the chick peas are crisp. Allow to rest for 10 minutes and then serve.
Notes & Tips
Make ahead: Combine all the ingredients up to 12 hours before cooking. Simply toss them together and leave in a sealed container or lay on a baking sheet and cover in the refrigerator until ready to bake.