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Baked chicken and sweet potato with chickpeas
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Quick and easy one-pan meal with juicy chicken and roasted veggies, ready in just 30 minutes.
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
  • 36.40 gm olive oil
  • 8 (about 620g) chicken thigh fillets
  • 240g can chickpeas, rinsed, drained
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • Preheat the oven to 220ºC. Mix onion, sweet potato, tomato, garlic, and half of the oil in a bowl. Spread the mixture on a large baking tray. Bake for 15 minutes.
  • Heat the remaining oil in a large frying pan until sizzling hot. Season the chicken with a generous pinch of salt and pepper, then sear it for 1-2 minutes on each side until beautifully golden brown.
  • Place the chicken on the tray and bake for an additional 10 minutes or until fully cooked. Mix in chickpeas and parsley, stirring until heated through.

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