Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced chicken thighs roasted with chickpeas, tomatoes and onion until crisp and jammy.
Equipment: Large roasting tin
Measures and names
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 400 g tin of chickpeas, drained and patted dry
- 4 tomatoes, quartered
- 1 onion, cut into wedges
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tbsp oil
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C).
- Toss the chickpeas, tomatoes and onion in the tin with half the oil and spices and some salt.
- Rub the chicken with the rest of the oil and spices, season and sit it skin side up on top.
- Roast for 40 minutes until the chicken is golden and cooked through and the chickpeas are crisp.
Swaps and tips
Dry the chickpeas on kitchen paper so they crisp up in the tin. Any ripe tomatoes work; soft ones you'd otherwise throw away are perfect here.
Easy variations
- Use any tin of beans instead of chickpeas
- Swap the cumin for curry powder
- Add a sliced pepper with the tomatoes
- Finish with a spoonful of plain yoghurt
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 19 g | 6 g | 33 g | 560 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
