Roast Chicken Breasts With Chickpeas And Tomatoes

Ingredients

¹/₄ cup extra-virgin olive oil

4 garlic cloves, pressed

1 Tablespoon smoked paprika

1 teaspoon ground cumin

¹/₂ teaspoon dry crushed red pepper

¹/₂ cup plain yogurt or 1/2 cup Greek yogurt

4 bone-in chicken breast halves

1 (15 ounce) can chickpeas, drained

1 (12 ounce) container cherry tomatoes

1 cup chopped fresh cilantro or 1 cup parsley

Directions

Preheat the oven to 450°F

Mix the first five ingredients in a medium bowl

1. olive oil
2. garlic
3. paprika
4. cumin
5. crushed red pepper

Pour 1 teaspoon of the spiced oil mixture into a small bowl

Whisk in the yogurt and set this aside for the table sauce

Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap

Rub 2 Tablespoons of the spiced oil mixture over the chicken

Add the chickpeas, cherry tomatoes, and ¹/₂ cup of the cilantro to the remaining spiced oil mixture

Toss to coat

Pour the mixture around the chicken pieces

Season everything with salt and pepper

Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning

Remove from the oven and sprinkle with remaining ¹/₂ cup cilantro

Serving

When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes

Serve with the yogurt sauce

This dish goes well with rice or a loaf of good crusty bread