Preheat the oven to 425 degrees with a sheet pan on the middle rack. Toss the chicken, red onion and sweet potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil. Add 1 ½ teaspoons salt, the paprika, cumin and coriander and toss to coat everything in the spices. Spread on the preheated sheet pan, skin side up for the chicken and roast 20 minutes.

After 20 minutes, add the black eyed peas and drizzle with the remaining tablespoon of olive oil. Give everything a good stir to combine (keep the chicken skin side up) and continue to roast until the chicken is cooked through and the vegetables are caramelized, 20 to 25 minutes more.

Sprinkle with your garnishes and one more drizzle of olive oil and serve right away.

Mango, Cucumber and Avocado Salad

Ingredients

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