Preheat oven to 375 degrees and spray a 13″x9″ baking dish with cooking spray. Trim the chicken, if necessary, and clean & halve the mushrooms.
Add the chicken, mushrooms, and tomatoes to a large bowl. Drizzle with olive oil & balsamic vinegar, then add the garlic and seasonings and toss to coat.
Spread the chicken and veggies out in the prepared baking dish, keeping the drumsticks in a single layer on top of the tomato mixture.
Cook at 375 degrees for 20 minutes. Meanwhile, rinse and drain the chickpeas.
After 20 minutes, remove the chicken to a separate plate and stir the chickpeas into the veggies.
Arrange the drumsticks back on top of the veggies & beans, then cook for another 25 minutes at 375 degrees, or until drumsticks are cooked through to temperature.
Serve chicken and veggies drizzled with the pan juices.
Let the chicken sit for a few minutes before serving, to help lock in the juices and flavor. I used a mix of cherry and Juliet tomatoes from my garden here, but a pint of either grape or cherry tomatoes should work nicely.
Chicken Drumsticks with Mushrooms, Tomatoes, & Chickpeas from Mashup Mom: https://www.mashupmom.com/chicken-drumsticks-with-mushrooms-tomatoes-chickpeas/