Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

00:35
00:15
00:20

4 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika*
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plain yogurt or Greek yogurt
  • 4 Crescent chicken breast halves with bones
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1 12-ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

Directions

  1. Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  2. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Tips

  • Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Recipe Content & Photo ALL RIGHTS RESERVED epicurious.com

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