Roast chicken with chickpeas and tomatoes
Roast chicken with chickpeas and tomatoes combines seasoned chicken with fresh cherry tomatoes and hearty chickpeas. This Mediterranean-inspired dish is simple to prepare and full of flavor, perfect for any dinner occasion.
Cook time 20 min
Prep time 15 min
Ingredients:
1/4 cup olive oil4 garlic cloves
1 tbsp paprika
1 tsp ground cumin
1/2 tsp red pepper (spice)
1/2 cup greek yogurt
14 oz chicken breasts
15 oz chickpeas
1 cup cherry tomatoes
1 dash salt
1 dash black pepper
1 tsp coriander leaves
Roast chicken with chickpeas and tomatoes is a delightful and nutritious dish that combines the robustness of seasoned chicken with the freshness of cherry tomatoes and the earthiness of garbanzo beans. This Mediterranean-inspired recipe is easy to prepare and packed with flavor, making it perfect for a weeknight dinner or a casual weekend meal.
Instructions:
Preheat your oven to 400°F (200°C).
- In a large bowl, mix the olive oil, minced garlic, paprika, ground cumin, and red pepper.
- Add the Greek yogurt into the bowl and stir until well combined.
- Cut the chicken breasts into thick strips or chunks.
- Add the chicken pieces into the marinade bowl, making sure each piece is thoroughly coated.
- Cover the bowl and let the chicken marinate for at least 15-30 minutes. For best results, marinate for up to 2 hours in the refrigerator.
- While the chicken is marinating, place the drained and rinsed chickpeas and the cherry tomatoes in a large baking dish.
- Drizzle with a bit of olive oil and season with a dash of salt and black pepper. Toss everything together so the chickpeas and tomatoes are coated.
- Once the chicken has marinated, place it over the chickpeas and cherry tomatoes in the baking dish.
- Pour any remaining marinade over the top of the chicken for added flavor.
- Place the baking dish in the preheated oven and roast for 25-30 minutes, or until the chicken pieces are fully cooked and have reached an internal temperature of 165°F (74°C).
- Stir the chickpeas and tomatoes occasionally to ensure they cook evenly and absorb the flavors.
- Once done, remove the baking dish from the oven.
- Sprinkle the chopped coriander leaves over the roasted chicken and vegetables.
- Serve hot with your favorite side dish, like rice, quinoa, or a fresh salad.
With its vibrant colors and enticing aromas, roast chicken with chickpeas and tomatoes is a surefire way to impress at the dinner table. The combination of spices and roasted ingredients creates a harmonious blend of flavors that is both comforting and exciting. Whether you're cooking for family or friends, this dish is sure to be a hit.
Roast chicken with chickpeas and tomatoes FAQ:
Roast the chicken for 25-30 minutes at 400°F (200°C), or until the chicken reaches an internal temperature of 165°F (74°C).
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven or microwave until heated through.
Yes, you can substitute chicken thighs or other protein sources, like tofu or tempeh, but cooking times may vary depending on the meat's thickness.
You can use regular yogurt, sour cream, or a dairy-free yogurt alternative if desired, but these may slightly alter the flavor and texture.
Check for an internal temperature of 165°F (74°C) using a meat thermometer, or ensure the juices run clear when pierced with a fork.
Cooking Tips:
- For a deeper flavor, marinate the chicken in the yogurt and spice mixture for at least an hour or overnight if possible.
- Ensure the chicken breasts are evenly coated with the spice mixture for consistent taste.
- You can use an oven-safe skillet to both sear the chicken on the stovetop and transfer it directly to the oven, reducing the number of dishes to clean.
- Add a squeeze of fresh lemon juice over the finished dish for a burst of freshness.
- Garnish with extra fresh coriander leaves for added color and flavor.
Nutrition Facts
4 ServingsCalories 260kcal
Protein 30g
Carbohydrates 20g
Fiber 6g
Sugar 5g
Fat 20g
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