Sheet Pan Chicken with Tomatoes and Chickpeas

Step 1

In a small bowl, combine the salt, sweet paprika and oregano. Season chicken with spice mixture and place on a rimmed baking sheet, skin side up. Transfer to the refrigerator to chill, uncovered, overnight.

Step 2

Preheat oven to 325 degrees.

Step 3

Place the tomatoes, chickpeas, thyme, bay leaves and chili flakes on another rimmed baking sheet. Drizzle with ¼ cup olive oil and season with salt and pepper; toss to coat. Spread in a single layer and bake for 1 hour or until the chickpeas start to brown, stirring halfway through.

Step 4

Remove from the oven and add onion and garlic; stir to combine. Nestle the chicken, skin side up, between the tomato and chickpea mixture and drizzle with remaining ¼ cup olive oil. Bake for 1½ hours or until the chicken is cooked through.

Step 5

Remove from the oven and discard thyme stems and bay leaves. Arrange chicken and tomato and chickpea mixture on a serving platter.

Step 6

Transfer any accumulated juices to a measuring cup, skim off any fat that has risen to the top and drizzle remaining liquid over chicken. Serve immediately.