One-pan Chicken Chickpea Cherry Tomato Roast

6-8 Servings

Prep Time: 15 min

Cook Time: 45 min

medium

Easy, quick and delicious! We love using our spicy Adobo Seco or BBQ & Roast Rub for a milder heat.

Ingredients

Zest & juice of 1/2 lemon

3 cloves garlic, crushed

½ cup olive oil (not extra virgin)

1-2 TBL Adobo Seco (for Hot) or BBQ & Roast Rub (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

¼ cup parsley, chopped

Instructions

1

In a small bowl, mix lemon zest, juice, garlic, olive oil, Monsoon Coast spice and salt together until combined. Divide in half.

2

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.

3

Preheat oven to 425.

4

In another large bowl, add chickpeas and cherry tomatoes. Add the other half of the spice oil mixture and mix well.

5

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.

6

Roast in the oven at 425 for 30 – 40 minutes until chicken is done. Rest for 5-10 minutes.

7

Garnish with parsley.

8

Serve with rice or roasted potatoes.