Crispy Chicken Thighs with Smoky Chickpeas

Warm up and wind down with this simple yet hearty weeknight meal.

TOTAL TIME: 0:55

PREP: 0:25

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 3 tsp. canola oil
• 8 small bone-in, skin-on chicken thighs
• 1/2 medium onion, chopped
• 3 cloves garlic, chopped
• 1½ tsp. smoked paprika
• ½ tsp. ground cumin
• 1 pt. grape tomatoes
• 2 15-ounce cans chickpeas, rinsed
• fresh thyme leaves, For serving
• Kosher salt and freshly ground black pepper
• ½ c. plain Greek yogurt

Directions

1. Preheat oven to 425°F. Heat oil in large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook, in batches, skin side down until skin is browned and crispy, 8 to 10 minutes. Remove chicken to a plate; reserve skillet.
2. Add onion and garlic to reserved skillet and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in paprika and cumin and cook, stirring, until fragrant, 30 seconds. Stir in tomatoes and chickpeas, and bring to a simmer. Season with salt and pepper. Nestle chicken into mixture, skin side up.
3. Roast in oven until the internal temperature of chicken reaches 165°F, 20 to 25 minutes.
4. Serve sprinkled with fresh thyme leaves and yogurt alongside.

PER SERVING: protein: 65 g; fat: 38 g; carbohydrate: 45 g; fiber: 9 g; sodium: 452 mg; cholesterol: 304 mg; calories: 793.