Sheet Pan Chicken with Sweets & Beets

Time: 50 minutes

6 skin-on, bone-in chicken thighs 
3 Tbsp. Oil
1 Tbsp. Paprika
1 tsp garlic powder
½ tsp salt
3 small beets, diced into ½ in. chunks
1 large sweet potato, diced into 1 in. chunks

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1) Place sheet pan into oven and preheat to 400 F. Prepare chicken: rub 1 Tbsp. olive oil into skin. Once oven is preheated, remove sheet pan and place chicken, skin side down, onto baking sheet. Roast for 10 mins.
2) While chicken is roasting, combine paprika, garlic salt & sea salt. Toss diced beets and sweet potatoes together with remaining oil.
3) Remove chicken from oven, and flip skin-side up. Scatter sweets & beets through pan evenly. Place pan back in over for additional 15 mins. Remove the pan again. If there are a lot of juices, drain some off before placing the pan back into the oven for 10-15 minutes, or until both the sweets and beets are fork-tender and the chicken is cooked through.

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Smashed Chickpea Salad with Celery and Grapes 

Time: ​15 minutes
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​1 can chickpeas, rinsed & drained
4 Tbsp. mayo
Pinch of salt
½ lemon, juiced
2 Tbsp. chopped red onion
¼ cup chopped celery
⅓ cup grape, quartered
Ground Pepper & Salt to taste

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1) In a medium mixing bowl, add the chickpeas, mayonnaise, salt and pepper, and lemon  juice. Smash with a fork until creamy with some whole peas left. Fold in the red onion, celery, and grapes. Add ground pepper, salt and herbs of your choice (parsley, chives, dill, etc.) 
2) Serve on toast, on a sandwich, or add to a salad.