Sheet Pan Chicken with Tomatoes and Chickpeas
 
 
Makes 4 servings
Ingredients
  • 1 tablespoon kosher salt, plus more, to taste
  • 1 tablespoon sweet paprika
  • 1½ teaspoons dried oregano
  • 3 pounds chicken leg quarters
  • 1 14.5 oz. can whole peeled tomatoes, drained and tomatoes torn into quarters
  • 1 15 oz. can chickpeas, rinsed and drained
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • ½ teaspoon dried chili flakes
  • ½ cup olive oil, divided
  • freshly ground black pepper, to taste
  • 1 small red onion, cut into ¼"-thick wedges
  • 6 garlic cloves, unpeeled and smashed
Instructions
  1. In a small bowl, combine the salt, sweet paprika and oregano. Season chicken with spice mixture and place on a rimmed baking sheet, skin side up. Transfer to the refrigerator to chill, uncovered, overnight.
  2. Preheat oven to 325 degrees.
  3. Place the tomatoes, chickpeas, thyme, bay leaves and chili flakes on another rimmed baking sheet. Drizzle with ¼ cup olive oil and season with salt and pepper; toss to coat. Spread in a single layer and bake for 1 hour or until the chickpeas start to brown, stirring halfway through.
  4. Remove from the oven and add onion and garlic; stir to combine. Nestle the chicken, skin side up, between the tomato and chickpea mixture and drizzle with remaining ¼ cup olive oil. Bake for 1½ hours or until the chicken is cooked through.
  5. Remove from the oven and discard thyme stems and bay leaves. Arrange chicken and tomato and chickpea mixture on a serving platter.
  6. Transfer any accumulated juices to a measuring cup, skim off any fat that has risen to the top and drizzle remaining liquid over chicken. Serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sheet-pan-chicken-with-tomatoes-and-chickpeas/