Sheet pan Spanish chicken and chick peas

This dish will have you skipping take-out and reaching into your pantry!




Preheat the oven to 425F. Line a large baking sheet with parchment or foil. Place chicken on the pan and brush with 1 tbsp of the canola oil. Sprinkle with paprika and 1/4 tsp of the salt. Place peppers, onion and tomatoes in a medium bowl and add the remaining 1 tbsp canola oil and 1/4 tsp salt. Place on the baking sheet all around the chicken. Bake 20 to 25 min or until chicken is springy when pressed and cooked through. Sprinkle with chick peas and bake another 2 to 4 min or until piping hot. Sprinkle with cilantro. Serve with lemon wedges.