One-pan Chicken Chickpea Cherry Tomato Roast

6-8 Servings

Prep Time: 15 min

Cook Time: 45 min

medium

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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cuisine Far East & Far West
Servings 7 Servings

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.
Keyword Adobo Seco, BBQ Rub, Chicken, Jamaican Jerk, Rose Harissa
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