Roasted Chicken with Chickpeas, Cauliflower and Tomatoes

We loved this Everyday Foods recipe so much, I've already made it again.  Both my kids (ages 3 and 1) literally ate more than I did.  My son favored the chicken and cauliflower.  My daughter was a huge fan of the tomatoes and chickpeas.  I loved it all.  Especially how easy it was to make!

1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry and cut into 9 pieces (I used a package of thighs)

coarse salt and ground pepper

1 pint grape or cherry tomatoes

1 small head cauliflower, cored and cut into 2-inch florets

1 large red onion, cut into wedges

1 can (15 oz) chickpeas, rinsed and drained

Place a rimmed baking sheet in oven and preheat to 450 F, with racks in upper and middle thirds.  Season chicken with salt and pepper.  Carefully remove sheet from oven and arrange chicken, skin side up, in a single layer.  Roast on upper rack, 20 minutes.  Preheating the pan saves time on cooking and helps the chicken to brown.  The chicken released enough juice that you don't need to add any oil.

Remove chicken from oven and, with tongs, transfer to another rimmed baking sheet along with tomatoes.  Add cauliflower, onion, and chickpeas to drippings on first sheet and toss to combine; season with salt and pepper.  Roast chicken on upper rack and vegetables on middle rack until chicken is golden and cooked through and cauliflower is tender when pierced with a knife, about 25 minutes.  Transfer chicken and vegetables to a serving dish and serve immediately.

I kept everything on the same pan.  After the chicken had cooked twenty minutes, I added the vegetables and gently moved everything around so the veggies were tossed in the juices.  With only 5 chicken thighs, there was enough room on one pan.