I’m a fan of Carla Lalli Music and her inventive yet approachable creations, like spaghetti aglio e olio with kale. So I was thrilled to receive a copy of her new cookbook, That Sounds So Good, from the folks at Clarkson Potter.
Of course, I was eager to tackle a recipe or two. It was difficult to decide where to start, but I settled on:
- Sheet pan chicken with tomatoes and chickpeas in Chapter 8 – While the entrée is effortless, you must chill seasoned chicken overnight and bake the dish for two and a half hours. Be sure to plan ahead.
- Sautéed Brussels with sesame in Chapter 9 – If you have the patience to separate Brussels sprouts leaves, this simple yet satisfying side is right up your alley!
All I could think while digging in was, “SO GOOD.” The sheet pan chicken with tomatoes and chickpeas is packed with big, bold flavors and the sautéed Brussels with sesame make a nice complement. Kudos to Carla!
Recipe adapted from That Sounds So Good.
Sheet Pan Chicken with Tomatoes and Chickpeas
Makes 4 servings
Ingredients
- 1 tablespoon kosher salt, plus more, to taste
- 1 tablespoon sweet paprika
- 1½ teaspoons dried oregano
- 3 pounds chicken leg quarters
- 1 14.5 oz. can whole peeled tomatoes, drained and tomatoes torn into quarters
- 1 15 oz. can chickpeas, rinsed and drained
- 3 sprigs fresh thyme
- 2 bay leaves
- ½ teaspoon dried chili flakes
- ½ cup olive oil, divided
- freshly ground black pepper, to taste
- 1 small red onion, cut into ¼"-thick wedges
- 6 garlic cloves, unpeeled and smashed
Instructions
- In a small bowl, combine the salt, sweet paprika and oregano. Season chicken with spice mixture and place on a rimmed baking sheet, skin side up. Transfer to the refrigerator to chill, uncovered, overnight.
- Preheat oven to 325 degrees.
- Place the tomatoes, chickpeas, thyme, bay leaves and chili flakes on another rimmed baking sheet. Drizzle with ¼ cup olive oil and season with salt and pepper; toss to coat. Spread in a single layer and bake for 1 hour or until the chickpeas start to brown, stirring halfway through.
- Remove from the oven and add onion and garlic; stir to combine. Nestle the chicken, skin side up, between the tomato and chickpea mixture and drizzle with remaining ¼ cup olive oil. Bake for 1½ hours or until the chicken is cooked through.
- Remove from the oven and discard thyme stems and bay leaves. Arrange chicken and tomato and chickpea mixture on a serving platter.
- Transfer any accumulated juices to a measuring cup, skim off any fat that has risen to the top and drizzle remaining liquid over chicken. Serve immediately.
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