Baked chicken and sweet potato with chickpeas
Delight in a hearty and healthy baked chicken and sweet potato dish with chickpeas, bursting with flavors from red onions, tomatoes, and fresh parsley. A perfect one-pan meal for a satisfying dinner.
- 14 Jun 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 8 Ingredients
Baked chicken and sweet potato with chickpeas is a wholesome and hearty dish that combines the rich flavors of roasted vegetables with succulent chicken thighs. Perfect for a nutritious family dinner, this recipe is simple to prepare and offers a delightful blend of textures and tastes. The addition of chickpeas provides an extra source of protein and fiber, making it a well-rounded meal.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Peel and thinly slice the red onions.
- Peel and cut the sweet potatoes into roughly 1-inch cubes.
- Chop the tomatoes into quarters.
- Mince the garlic cloves.
- Place the sliced red onions, sweet potato cubes, and chopped tomatoes in a large baking dish or roasting pan.
- Add the minced garlic.
- Drizzle the olive oil over the vegetables and toss them to evenly coat.
- Season the chicken thighs with salt and pepper to taste.
- Arrange the chicken thighs on top of the vegetable mixture in the baking dish.
- Place the dish in the preheated oven and bake for about 35 minutes.
- After 35 minutes, remove the dish from the oven and add the canned chickpeas, spreading them evenly throughout the dish.
- Place the dish back in the oven and bake for an additional 10-15 minutes, or until the chicken is fully cooked and the sweet potatoes are tender. The skin on the chicken thighs should be golden and crispy.
- Remove the baking dish from the oven.
- Roughly chop the fresh parsley and sprinkle it over the baked chicken and vegetables.
- Serve the baked chicken, sweet potatoes, and chickpeas hot. Enjoy your meal!
Tips:
- For extra flavor, marinate the chicken thighs with your favorite spices or herbs for at least an hour before cooking.
- Cut the sweet potatoes into evenly sized pieces to ensure they cook uniformly.
- If you prefer a spicier dish, add a pinch of red chili flakes or a diced chili pepper to the mix.
- Keep an eye on the oven towards the end of the cooking time to avoid overcooking the chicken.
- Garnish with extra parsley or a squeeze of lemon juice for a fresh finishing touch.
This baked chicken and sweet potato with chickpeas recipe is not only easy to make but also brimming with flavor and nutrition. It’s a wonderful go-to meal for busy weeknights or a cozy weekend dinner. With minimal preparation and a satisfying outcome, it's sure to become a staple in your recipe collection. Enjoy the symphony of tastes and textures, and don't forget to share with loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 600 grams |
| Energy | |
| Calories 690kcal | 34% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 10g | 28% |
| Sugar 16g | 16% |
| Fat | |
| Fat 40g | 49% |
| Saturated 10g | 34% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 1180ug | 131% |
| Choline 140mg | 25% |
| Vitamin B1 0.39mg | 33% |
| Vitamin B2 0.45mg | 35% |
| Vitamin B3 11mg | 70% |
| Vitamin B6 1.28mg | 75% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 1.24ug | 52% |
| Vitamin C 33mg | 37% |
| Vitamin E 1.67mg | 11% |
| Vitamin K 80ug | 67% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.58mg | 65% |
| Iron, Fe 4.03mg | 37% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 510mg | 41% |
| Potassium, K 1500mg | 44% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 3.95mg | 36% |
| Water | |
| Water 470g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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