Easy, quick and delicious! We love using our spicy Adobo Seco or BBQ & Roast Rub for a milder heat.
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
In a small bowl, mix lemon zest, juice, garlic, olive oil, Monsoon Coast spice and salt together until combined. Divide in half.
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.
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.
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.
Serve with rice or roasted potatoes.