Paprika Chicken with Crispy Chickpeas & Tomatoes

  • 24 oz. tomatoes
  • 8 cloves garlic, smashed, in their skins
  • 2 15-oz cans chickpeas, rinsed
  • olive oil
  • salt and pepper
  • 3 pounds chicken breasts
  • 2 t paprika

Heat oven to 425 degrees. On parchment-lined jelly roll pans, toss tomatoes, garlic, and chickpeas with 4 T oil, 1/2 t salt, and 1/2 t pepper. Roast 10 minutes. Heat 2 T oil in large skillet on medium. Season chicken with paprika, 1 t salt, and 1 t pepper. Cook until golden brown on one side. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas. Roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

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