Roasted Chicken Breasts with Tomatoes and Garbanzo Beans

  

Fresh tomatoes provide a nice acidity, while garbanzo beans provide an earthy flavor. I cooked this with bone-in and skin-on chicken breasts to keep the chicken moist.

 

2 lbs chicken breasts with skin bone

8 oz cherry or grape tomatoes

15 oz garbanzo beans 1 can, drained and rinsed

6 garlic cloves minced

2 tbsp olive oil

1 tbsp smoked paprika.

1 tsp cumin

2 tsp salt

½ tsp black pepper

½ tsp crushed red pepper

½ cup fresh cilantro chopped

 

Set the oven to 425°F. Using foil or parchment paper, line a large, rimmed baking sheet.

Whisk the oil, garlic, paprika, cumin, crushed red pepper, and salt and pepper in a large mixing bowl.

Place the chicken on a baking sheet and rub it with the oil mixture all over.

 

Toss the garbanzo beans, cilantro, and tomatoes with your hands in the bowl with the oil mixture to coat with any remaining oil mixture that is clinging to the bowl.

 

Arrange the tomatoes and garbanzo beans around the chicken on the baking sheet.

Place the baking sheet in the oven and roast for 25-30 minutes, or until the chicken is cooked. Move the chicken to a serving platter and top it with the garbanzo beans and tomatoes.