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Saturday, February 27, 2016

Pan Roasted Chicken with Chickpeas and Tomatoes

This is so easy to prepare ahead of time, and let me tell you - I have now made this three times and it cooks PERFECTLY each time.  Juicy, tender, and extremely flavorful!  And a beautiful dish.  This is the perfect dish to prep in the morning and pop in the oven an hour before eating.  A crowd pleaser for SURE!

Thanks to my friend Victoria for giving me my first taste of this deliciousness.  The recipe is not mine, and unfortunately I don't have the info of the originator.  However, know that I have seriously approved this recipe.

Serves 2 - 4 (My husband and I can easily devour the entire chicken ourselves.)


1/4 cup extra-virgin olive oil
4 garlic cloves, pressed

1 tablespoon smoked paprika
1 teaspoon ground cumin1/2 teaspoon dried crushed red pepper1/2 cup or 1 cup Greek yogurt (depending on your sauce preference)
1 whole chicken (~4 lbs) **ask your local market to remove the backbone***
1 15-ounce can garbanzo beans (chickpeas), drained1 12-ounce container cherry tomatoes, halved1 cup chopped fresh cilantro, dividedsalt and pepper to taste

1.  Remove the backbone of the chicken, or have your local butcher do it for you (Whole Foods does it!).  Place the chicken skin side up in a roasting pan.  Generously salt and pepper the chicken.
2.  Preheat oven to 425.
3.  Mix together oil, garlic, paprika, cumin and red pepper.  Use half of this mixture to baste the chicken with.  Pour the remaining half over the greek yogurt and set aside as a dipping sauce.
4.  Cover the chicken and pan with tomatoes, cilantro and chickpeas.  

Bake for 45 minutes.  Remove from heat and let rest for 10 minutes.  Serve with yogurt sauce.  

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