Spiced Halal Chicken Thighs with Roasted Chickpeas and Kale

Instructions

1. 1

   Preheat oven to 425°F, dice onion, drain chickpeas, chop kale, and toss chicken thighs with onion, chickpeas, and 2 tablespoons oil mixed with paprika, cumin, salt, and garlic powder on a sheet pan.

2. 2

   Roast for 12 minutes, then toss kale with remaining 1 tablespoon oil and push to edges of pan around chicken.

3. 3

   Roast for another 8 minutes until chicken reaches 165°F and kale is slightly crispy.

4. 4

   Divide among plates and serve hot.