Baked chicken and sweet potato with chickpeas

Name: Baked chicken and sweet potato with chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 red onions, halved, cut into thick wedges; 600g sweet potato (kumara), peeled, cut into 3cm pieces; 4 tomatoes, halved; 2 garlic cloves, thinly sliced; 2 tbsp olive oil; 8 (about 620g) Lilydale Free Range Chicken Thighs; 240g can chickpeas, rinsed, drained; 1/4 cup chopped fresh continental parsley

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Cost: $4.19 /serving

Author : Kathy Knudsen

autumn winter bake

Baked chicken and sweet potato with chickpeas

Ingredients

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2 red onions, halved, cut into thick wedges600 grams sweet potato (kumara), peeled, cut into 3cm pieces4 tomatoes, halved2 garlic cloves, thinly sliced2 tbsp olive oil8 (about 620 grams) Lilydale Free Range Chicken Thighs240 grams can chickpeas, rinsed, drained1/4 cup chopped fresh continental parsley

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.