Sheet Pan Smoked Paprika Chicken with Chickpeas (Easy, Very

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 40 minutes

食材

½ cup extra virgin olive oil

Juice of 2 large lemons, (about ½ cup)

5 tablespoons tomato paste

5 large garlic cloves, (minced)

1 ½ teaspoons ground cumin

1 ½ teaspoons smoked paprika

1 teaspoon Aleppo pepper flakes

1 teaspoon extra virgin olive oil

6 carrots, (peeled, halved lengthwise, and cut into 2 inch pieces)

2 medium onions, (halved and cut into ½ inch slices)

1 15-ounce can of chickpeas, (drained)

½ teaspoon kosher salt

½ teaspoon ground black pepper

10 boneless skinless chicken thighs

步驟

Position one rack in the center of the oven and another one 4 or 5 inches under the broiler. Preheat the oven to 425°F

Prepare the tomato rub: In a small bowl, combine the olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper. Whisk well to combine.

Prepare the chicken and vegetables: Lightly brush a large sheet pan with some of the olive oil. In a large bowl, combine the carrots, onions, and chickpeas. Season well with salt and black pepper (about ½ tsp each). Add 4 tablespoons of the tomato rub and a small drizzle of olive oil (about 1 tsp), and mix well to coat. Transfer the mixture to the sheet pan.

Pat the chicken dry and season with salt and black pepper on both sides. Place the chicken in the bowl and add the remaining tomato mixture, tossing until the chicken is well coated.

Transfer the chicken to the sheet pan along with the chickpeas and vegetables. Roast on the center rack until the chicken is cooked through, 25 to 30 minutes. Then move the sheet pan up to the top rack directly under the heat and broil until the chicken gains some color, 3 to 4 minutes, watching carefully. The onions and carrots may also gain some char.

Serve with your favorite rustic bread.

營養

• 卡路里: 390.7 kcal
• 總脂肪: 21.3 g
• 飽和脂肪: 3.6 g
• 不飽和脂肪: 16 g
• 反式脂肪: 0.03 g
• 膽固醇: 134.2 mg
• 鈉: 536.6 mg
• 總碳水化合物: 19.7 g
• 膳食纖維: 5.6 g
• 總糖: 5.3 g
• 蛋白質: 31.6 g