Baked Chicken Thighs with Sweet Potatoes and Chickpeas
Sweet potatoes are the dawg!! Healthier than the humble spud and in my opinion tastier, they take a shorter time to cook. I just love this one dish wonder, the flavour that comes from the dark chicken meat seeps into the rest of the dish giving you a warm welcoming pat on the back… ‘Well done my son’.
591 per portion
2 red onions
600g sweet potatoes
12 cherry tomatoes 2 cloves of garlic sliced
2 tablespoons of rapeseed oil
8 chicken thigh fillets or 4 chicken thighs-skinned
1 tin of chickpeas (rinsed)
A bunch of parsley
Preheat your oven to 200°c.
Peel the red onions and cut into thick wedges, peel and chop the sweet potatoes into large bite sized pieces. Add all these to a large roasting dish along with the cherry tomatoes and sliced garlic. Drizzle over a tablespoon of the oil and toss around. Roast for 20 mins.
In the meantime season the chicken thigh fillets. Heat a large frying pan on a high heat with a tablespoon of the oil and when hot brown off the chicken thigh fillets in a few batches (so they brown rather than braise). Add these to the oven dish and bake for another 15 mins.
Remove the oven dish, add the rinsed chickpeas along with the parsley and toss around for a minute until heated.
Serve with a simple side salad.