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.