Baked chicken and sweet potato with chickpeas

Baked chicken and sweet potato with chickpeas

Ingredients (4 servings)

2 red onions, halved, cut into thick wedges

600g sweet potato, peeled, cut into 3cm pieces

4 tomatoes, halved

2 garlic cloves, thinly sliced

2 tablespoons olive oil

8 (about 620g) chicken thigh fillets

240g can chickpeas, rinsed, drained

¼ cup chopped fresh continental parsley


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.

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