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Sheet Pan Chickpea Chicken

You just need five ingredients to make this smokey, Spanish-inspired supper in one pan.


  • 15.5-ounce can chickpeas, rinsed
  • 16-ounce bag mini sweet peppers
  • 2 tbsp. harissa sauce
  • small skin-on chicken legs (about 21/2 pounds)
  • Chopped cilantro, for serving


  1. Preheat the oven to 425 ℉. Toss chickpeas and peppers with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a wide rimmed baking pan.
  2. Combine harissa and 1 tablespoon oil in a small mixing dish. Chicken should be rubbed with the harissa mixture. Roast for 20 to 25 minutes, until chicken is golden brown and cooked through, nestled amid chickpeas and peppers.
  3. Before serving, toss with cilantro.