One-pan Chicken Chickpea Cherry Tomato Roast
Easy, quick and delicious! We love using our spicy Adobo Seco or Jamaican Jerk Rub. For a milder version, use BBQ & Roast Rub or Rose Harissa.
Ingredients
- Zest & juice of 1/2 lemon
- 3 garlic cloves crushed
- 1/2 cup olive oil (not extra virgin)
- 1-2 tbsp Adobo Seco or Jamaican Jerk Rub (for Hot) or BBQ & Roast Rub or Rose Harissa (for medium hot)
- 1-2 tsp Salt to taste
- 6-8 Chicken Thighs
- 1 can chickpeas drained and washed and drained again
- 2 cups cherry tomatoes washed and drained
- 1/4 cup parsley chopped
Instructions
- In a small bowl, mix lemon zest, juice, garlic, olive oil, Monsoon Coast spice and salt together until combined. Divide in half.Zest & juice of 1/2 lemon, 3 garlic cloves, 1/2 cup olive oil, 1-2 tbsp Adobo Seco or Jamaican Jerk Rub (for Hot) or BBQ & Roast Rub or Rose Harissa (for medium hot), 1-2 tsp Salt to taste
- In a large bowl, add chicken and half the spice mixture. stir to evenly coat then let rest in the fridge for at least 2 hours or overnight.6-8 Chicken Thighs
- Preheat oven to 425.
- In another large bowl, add chickpeas and cherry tomatoes. Add the other half of the spice oil mixture and mix well.1 can chickpeas, 2 cups cherry tomatoes
- Line a baking sheet with aluminum foil. Lay the chicken pieces in the middle of the sheet skin side up. Add the chickpeas and tomatoes around the chicken.
- Roast in the oven at 425 for 30 - 40 minutes until chicken is done. Rest for 5-10 minutes.
- Garnish with parsley.1/4 cup parsley
- Serve with rice or roasted potatoes.
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