AI illustration

Chicken thighs with chickpeas and tomatoes, one tray

Why it worksThe tomatoes break down in the oven and mix with the chicken fat into a sauce. The chickpeas soak it up and turn a little crispy at the edges.

Ingredients

• 800 g chicken thighs, bone-in
• 800 g chickpeas
• 400 g tomatoes
• 200 g onions
• 15 g garlic
• 5 g paprika
• 25 ml olive oil
• 300 g bread

Method

1. Heat the oven to 200 °C (fan oven 180 °C). Cut the tomatoes and the onion into quarters. Slice the garlic.
2. On a large oven tray, mix the drained chickpeas, the tomatoes, the onion and the garlic with the olive oil, the paprika and 1 teaspoon of salt.
3. Put the chicken thighs on top, skin side up, and sprinkle salt on the skin. Roast for 45 minutes, until the skin is brown and there is no pink meat near the bone.
4. Serve with bread to soak up the juices.

A portion: about 710 kcal · 46 g protein · 61 g carbs · 28 g fat