Baked chicken and sweet potato with chickpeas

Baked chicken and sweet potato with chickpeas

Ingredients (4 servings):

  • 2 red onions, halved, cut into thick wedges
  • 600g sweet potato, peeled, cut into 3cm pieces
  • 4 tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 8 (about 620g) chicken thigh fillets
  • 240g can chickpeas, rinsed, drained
  • ¼ cup chopped fresh continental parsley

 

Method:

  1. Preheat oven to 220ºC.
  2. Combine the onion, sweet potato, tomato, garlic and half the oil in a bowl. Transfer to large baking tray. Bake for 15 minutes.
  3. Meanwhile, heat remaining oil in a large frying pan. Season the chicken with salt and pepper. Cook for 1-2 minutes each side or until golden.
  4. Add the chicken to the tray and bake for a further 10 minutes or until the chicken is cooked through.
  5. Add chickpeas and parsley. Toss until heated through.
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