Roast Chicken Breasts With Chickpeas and Tomatoes
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
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. 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 and 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.
- 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.
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