Paprika Chicken with Chickpeas
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Ingredients
  • 1 tablespoon smoked paprika (I used a little less than this amount.)
  • ½ teaspoons salt
  • teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground oregano
  • 4 chicken thighs (we used bone-in, skin-on), trimmed of excess fat
  • 1 medium onion, halved and thinly sliced
  • 1 14-ounce can chickpeas, rinsed and drained
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice or sherry vinegar - drizzle over finished chickpeas
  • 2 tablespoons chopped fresh parsley or dill or green onion
Instructions
  1. Preheat oven to 350°F.
  2. Stir together the smoked paprika, garlic powder, and ground oregano in a bowl. Divide evenly for the chicken and remainder for the onions and chickpeas.
  3. Coat underside of the chicken with the spices – Don’t apply the spice to the skin-side until you have browned it to avoid burning the spice.
  4. Coat onions with a small amount of olive oil, then spread the sliced onions into an oven-proof baking dish or skillet.
  5. Coat the chicken evenly with and oil, and make sure that the chickpeas are coated with the spice mixture as well.
  6. Place the browned chicken thighs, skin-side up, on top of the sliced onions and the chickpeas in the casserole dish.
  7. Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned. They will cook faster if you cut on each side of the bone.
  8. Sprinkle with chopped fresh parsley or green part of a scallion/green onion.
  9. Add more salt and pepper to taste.
  10. Before serving add a splash of sherry vinegar or a squeeze of lemon to finish.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/paprika-chicken-with-chickpeas/