Smoked Paprika Chicken with Chickpeas

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Ingredients:
  • 2 tbsp smoked paprika
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp ground oregano
  • 1kg chicken thighs (bone-in and skin-on)
  • 1 medium onion, thinly sliced
  • 1 75g tinned chickpeas, drained
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup chopped fresh coriander or parsley
Putting it all together:
Coat chicken with spices (do this the night before to really let the flavors permeate)
Preheat oven to 180°C.

Place the thinly sliced onions in the bottom of a casserole dish and toss with about a teaspoon of olive oil. Spread out in an even layer at the bottom of the dish.

Mix chickpeas, lemon, oil to chicken together in a bowl and give them a good mix to get it all covered. Add chicken and chickpeas over onion slices. 

Bake uncovered at 180°C for 40-45 minutes until cooked and the top is lightly browned.
Sprinkle with chopped fresh coriander or parsley. Add more salt and pepper to taste.
Serve with a side salad.