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
- olive oil
- garlic
- paprika
- cumin
- 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