Baked Chicken & Sweet Potato With Chickpeas
Ingredients
- Red onions, halved, cut into thick wedges - 2
- Sweet potato (kumara), peeled, cut into 3cm pieces - 600g
- Tomatoes, halved - 4
- Garlic cloves, thinly sliced - 2
- Tablespoons olive oil - 2 tbs
- Chicken thigh fillets - 8 (about 620g)
- Chopped fresh continental parsley - 1/4 cup
Instructions
- Preheat oven to 220ºC. Combine the onion, sweet potato, tomato, garlic and half the oil in a bowl. Transfer to large baking tray. Bake for 15 minutes.
- 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.
- Add the chicken to the tray and bake for a further 10 minutes or until the chicken is cooked through. Add chickpeas and parsley. Toss until heated through.