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Roasted Chicken with Sweet Potatoes & Chickpeas


Recipe adapted from RealSimple.com


  • 4 lbs bone-in, skin-on chicken pieces (appx 8 pieces)
  • 2 medium sweet potatoes (about 2 lbs total), cut into wedges
  • 1 large red onion, cut into wedges
  • 1 can (15 oz) chickpeas, rinsed
  • 6 cloves garlic, peeled and smashed
  • 3 T of The Olive Bin's Basil Olive Oil
  • 2 tsp smoked paprika
  • 1 1/2 tsp cumin seeds
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • The Olive Bin's Garlic-Basil Pesto Sauce, prepared according to package directions


  1. Heat oven to 400 degrees F.
  2. Toss together all ingredients, except pesto. Place vegetables in a shallow 9"x13" baking dish; place chicken on top of vegetables, skin-side up. Roast until chicken is cooked through (165 degrees F) and vegetables are tender, approximately 50 to 70 minutes.
  3. Remove from oven and drizzle with pesto sauce. Serve immediately.


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