Baked Chicken Thighs
Easy
Baked Chicken Thighs with Sweet Potatoes and Chickpeas created by Paul O’Callaghan Sweet potatoes are healthier than the humble spud and taste even better, they take a shorter time to cook.
PREP IN
5 MIN
COOK IN
40 MIN
SERVE
4
Baked Chicken Thighs
Easy
PREP IN
5 MIN
COOK IN
40 MIN
SERVE
4
Introduction
Baked Chicken Thighs with Sweet Potatoes and Chickpeas created by Paul O’Callaghan Sweet potatoes are healthier than the humble spud and taste even better, they take a shorter time to cook.
Ingredients
- 2 red onions
- 600g sweet potatoes
- 12 cherry tomatoes
- 2 cloves of garlic sliced
- 2 tablespoons of rapeseed oil
- 8 chicken thigh fillets or 4 chicken thighs-skinned
- 1 tin of chickpeas (rinsed)
- A bunch of parsley
Method
- 1. Preheat your oven to 200°c.
- 2. Peel the red onions and cut into thick wedges, peel and chop the sweet potatoes into large bite sized pieces. Add all these to a large roasting dish along with the cherry tomatoes and sliced garlic. Drizzle over a tablespoon of the oil and toss around. Roast for 20 mins.
- 3. In the meantime season the chicken thigh fillets. Heat a large frying pan on a high heat with a tablespoon of the oil and when hot brown off the chicken thigh fillets in a few batches (so they brown rather than braise). Add these to the oven dish and bake for another 15 mins.
- 4. Remove the oven dish, add the rinsed chickpeas along with the parsley and toss around for a minute until heated. Serve with a simple side salad.
