CRISPY CHICKEN THIGHS WITH SMOKY CHICKPEAS

Warm up and wind down with this simple yet hearty weeknight meal.

INGREDIENTS

• 3 tsp. canola oil
• 8 small bone-in, skin-on chicken thighs
• 1/2 medium onion, chopped
• 3 cloves garlic, chopped
• 1 1/2 tsp. smoked paprika
• 1/2 tsp. ground cumin
• 1 pt. grape tomatoes
• 2 15-ounce cans chickpeas, rinsed
• fresh thyme leaves, For serving
• Kosher salt and freshly ground black pepper
• 1/2 c. plain Greek yogurt

INSTRUCTIONS

1. Preheat oven to 425°F. Heat oil in large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook, in batches, skin side down until skin is browned and crispy, 8 to 10 minutes. Remove chicken to a plate; reserve skillet.
2. Add onion and garlic to reserved skillet and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Stir in paprika and cumin and cook, stirring, until fragrant, 30 seconds. Stir in tomatoes and chickpeas, and bring to a simmer. Season with salt and pepper. Nestle chicken into mixture, skin side up.
3. Roast in oven until the internal temperature of chicken reaches 165°F, 20 to 25 minutes.
4. Serve sprinkled with fresh thyme leaves and yogurt alongside.
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