Oven-Baked Chicken with Smoky Yogurt Lemon Sauce and Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a large bowl, mix 100 g (about 6 tbsp) of Greek yogurt, 1 tbsp olive oil, the lemon zest, 1 tbsp lemon juice, 2 grated garlic cloves, 1 tsp smoked paprika, the ground cumin, dried oregano, honey, 3/4 tsp salt, and 1/4 tsp black pepper.

3. 3

   Add the chicken breasts to the bowl and coat them well with the marinade. Let them rest for 10 minutes at room temperature while you prepare the rest.

4. 4

   Pat the cooked chickpeas very dry with a clean towel or paper towels. Toss them with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and a pinch of black pepper.

5. 5

   Place the chicken breasts on one side of the sheet pan and spread the chickpeas in a single layer on the other side. Bake for 15 minutes at 220 °C / 425 °F.

6. 6

   Remove the tray from the oven, add the red onion around the chicken, and stir the chickpeas so they brown evenly. Return to the oven for 15 to 20 more minutes, until the chicken is fully cooked and reaches an internal temperature of 74 °C / 165 °F, and the chickpeas are crisp around the edges.

7. 7

   While everything bakes, make the sauce by mixing the remaining 100 g Greek yogurt, 1 tbsp lemon juice, 1 chopped garlic clove, the cucumber, half of the fresh parsley, and a pinch of salt and black pepper to taste in a small bowl.

8. 8

   Let the chicken rest for 5 minutes out of the oven. Serve each breast with crispy chickpeas, roasted red onion, and spoonfuls of the smoky yogurt sauce. Finish with the remaining fresh parsley on top.