Baked chicken and sweet potato with chickpeas
This baked chicken and sweet potato dish blends succulent chicken thighs with roasted red onions, sweet potatoes, and chickpeas, seasoned simply for a wholesome meal. A mix of textures and flavors makes it perfect for a comforting family dinner.
Cook time 25 min
Prep time 5 min
Ingredients:
2 red onions3 sweet potatos
4 tomatoes
2 garlic cloves
2 tbsp olive oil
8 chicken thighs
1/3 can canned chickpeas
1/4 cup fresh parsley
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.
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!
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!
Baked chicken and sweet potato with chickpeas FAQ:
The total baking time is approximately 45-50 minutes. Bake the chicken and vegetables for 35 minutes, then add the chickpeas and bake for an additional 10-15 minutes.
Chicken thighs are fully cooked when the internal temperature reaches 165°F (75°C). Additionally, the skin should be golden and crispy, and the juices should run clear when pierced.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
You can substitute chickpeas with other legumes such as black beans or cannellini beans, but be aware that this may slightly change the flavor and texture of the dish.
If the sweet potatoes are not tender, you can cover the dish with foil and continue baking for an additional 10-15 minutes, checking for doneness occasionally.
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.
Nutrition per serving
4 ServingsCalories 690kcal
Protein 40g
Carbohydrates 55g
Fiber 10g
Sugar 16g
Fat 40g
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