Course: Entree
Cuisine: American
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
INGREDIENTS
- 1 1/2 teaspoon chile powder
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon smoked sweet paprika
- 1 1/2 teaspoon kosher salt
- 1 whole chicken cut into quarters fat trimmed and back removed
- 1 lb Brussels sprouts trimmed
- 1 15- ounce can chickpeas drained, rinsed and dried
- 2 large potatoes diced
- 1 large onion diced
- Olive oil as needed
- Sea salt and black pepper to taste
INSTRUCTIONS
- Preheat oven to 400°F. Mist a large rimmed nonstick baking sheet with cooking spray.
- In a small bowl, mix together the spices.
- Rub the mixture all over the chicken, gently lifting the skin where you can and seasoning the meat underneath as well(do not remove skin).
- Set aside as you prepare the vegetables.
- In a large bowl, add Brussels sprouts, chickpeas, potatoes and onions. Add a little extra virgin olive oil and season with sea salt and black pepper to taste. Mix well.
- Add prepared vegetables to a large baking dish, spreading evenly in the dish.
- Place Chicken pieces on top of vegetables, leaving a little room between pieces. (don’t overcrowd the pan)
- Place in preheated oven and roast for 40-45 minutes or until the chicken has an internal temperature of at least 165 degrees.
- Serve and enjoy!
