1-1.5lbssmall potatoessliced in half, large ones quartered
2fennel bulbstrimmed and sliced into 8 wedges each
1can chickpeasdrained and rinsed, (peeled is optional)
Add the onion, garlic, oil, and spices to a large bowl. Mix well.
Add the chicken. Mix well and marinate the chicken for 30 minutes to overnight in the refrigerator.
Take the chicken out of the refrigerator. Preheat to 425F.
Add the potatoes and fennel to a sheet pan or baking dish. Top with the chicken (with everything on it). Toss to coat. Make sure the chicken is sitting on top of the vegetables.
Cook for 30 minutes. Add the chickpeas. Lightly oil with cooking spray. Cook an additional 10-15 minutes. Internal temperature should read 165F.
Tent and let rest 5-10 minutes before serving. Enjoy!
The best way to know that the chicken is ready is checking it with an instant thermometer. Internal temperature should read 165F.Don't add the chickpeas until the chicken has already been cooking for at least 15 minutes. If you add them sooner, the chickpeas will burn.