Roast Chicken With Sweet Potatoes and Chickpeas

Ingredients:

• 1 4-pound chicken, cut into 8 pieces
• 2 medium sweet potatoes (about 2 pounds total), cut into wedges
• 1 large red onion, cut into wedges
• 1 15-ounce can chickpeas, rinsed
• 6 cloves garlic, peeled and smashed
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons cumin seeds
• kosher salt and black pepper
• 1/2 cup pesto

Directions:

1. Heat oven to 400° F. Toss the chicken, potatoes, onion, chickpeas, garlic, oil, paprika, cumin, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet (leaving the chicken on top). Roast until the vegetables are tender and an instant-read thermometer inserted in the thickest part of a breast and thigh registers 165° F, 50 minutes to 1 hour, 10 minutes.
2. Serve the chicken and vegetables with the pesto.