Mediterranean lemon-thyme chicken thighs with tomato olive rice and crispy chickpeas

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the chickpeas very dry with paper towels and place them on a small baking tray. Toss with 15 ml (1 tbsp) olive oil, 1/2 teaspoon of the sweet paprika, the ground cumin, and a pinch of salt and pepper. Roast for 25 to 30 minutes at 220°C / 425°F, shaking once halfway through, until golden and crisp.

2. 2

   2. Meanwhile, in a bowl combine the chicken with the lemon zest, 30 ml (2 tbsp) of the lemon juice, 2 grated or minced garlic cloves, the thyme leaves, dried oregano, 1 teaspoon of the sweet paprika, 1 teaspoon salt, 1/2 teaspoon pepper, and 15 ml (1 tbsp) olive oil. Let it rest for 10 minutes.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the chicken thighs for 3 to 4 minutes per side. Transfer them to a plate; they do not need to be fully cooked yet.

4. 4

   4. In the same skillet, reduce to medium heat and add the red onion. Cook for 3 minutes, stirring. Add the remaining 2 garlic cloves and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute until slightly darkened.

5. 5

   5. Add the rice and stir for 1 minute so it is well coated. Add the cherry tomatoes, green olives, hot chicken broth, the remaining 15 ml (1 tbsp) lemon juice, red wine vinegar, 1/4 teaspoon salt, and the rest of the pepper. Mix well and bring to a gentle simmer.

6. 6

   6. Arrange the seared chicken, along with any juices, over the rice. Transfer the skillet to the oven and bake at 190°C / 375°F for 18 to 20 minutes, until the rice is tender and the chicken is cooked through.

7. 7

   7. Remove the skillet from the oven and let it rest for 5 minutes. Lightly fluff the rice around the chicken with a spoon. Top with the crispy chickpeas, chopped parsley, and a little extra fresh thyme.

8. 8

   8. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired. Serve hot, portioning the chicken with the tomato olive rice and crispy chickpeas onto each plate.