Roasted Chicken with Mixed Vegetables and Chickpeas

This easy roasted chicken dinner brings together juicy chicken, browned vegetables, and hearty chickpeas on one pan. It’s the kind of meal that feels comforting enough for Sunday supper but straightforward enough for a busy weeknight. Serve it with lemon, herbs, or a quick yogurt sauce if you want a fresh finish.

Roasted chicken with chickpeas, carrots and other vegetables on a dark plate

4 servings per full batch · About 75 minutes

https://cyrusramsey.com/roasted-chicken-with-mixed-vegetables-and-chickpeas/

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs and/or drumsticks
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 3 medium carrots, cut into 1-inch pieces
  • 2 medium parsnips or sweet potatoes, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 small head cauliflower, cut into florets
  • 1 15-ounce can chickpeas, drained, rinsed, and patted dry
  • 2 tablespoons chopped parsley, for serving
  • 1 lemon, cut into wedges, for serving

Method

Recipe by Heather Schiefelbein.

  1. Heat the oven to 425°F. Use two large rimmed metal sheet pans, lightly oiled or foil-lined, so the vegetables and chicken have space to brown. Do not use parchment if you intend to broil.
  2. Pat the chicken dry with paper towels. In a small bowl, mix 1 tablespoon olive oil with 1 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder, thyme, and smoked paprika. Rub the seasoning all over the chicken.
  3. On one pan, toss carrots, parsnips and onion with 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Nestle chicken skin-side up among them without crowding; use additional space on the second pan if needed.
  4. Roast for 20 minutes. The vegetables should start to soften at the edges, and the chicken skin should begin to turn golden.
  5. Meanwhile, toss cauliflower and chickpeas on the second pan with the remaining tablespoon oil.
  6. After the first 20 minutes, place the cauliflower pan in the oven. Roast both pans for another 20–30 minutes, rotating their positions as needed. Chicken must reach 165°F in its thickest part away from bone; check each piece. Vegetables touching raw chicken or its juices must also reach 165°F. If chicken finishes first, move it to a clean plate and continue roasting vegetables until tender.
  7. If you want a deeper finish, broil for 1 to 2 minutes at the end, watching closely so the chicken skin and vegetables do not burn.
  8. Rest the chicken for 5 minutes before serving. Spoon the vegetables and chickpeas onto plates, then top with chicken, parsley, and lemon wedges. Add the yogurt sauce if using.

Serving, useful notes and storage

Four chicken portions and vegetables make two dinners for two. Reserve chicken and vegetables separately; serve the second dinner with fresh lemon and yogurt sauce. Optional rice or bread is extra, not included in these quantities.

Allow extra cooking time for very large chicken pieces or crowded ovens; a thermometer and tender vegetables determine doneness.

Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.