Crispy Chicken Thighs with Smoky Chickpeas

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

Ingredients

  • 3 tsp. canola oil
  • 8 small bone-in, skin-on chicken thighs
  • 1/2 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1½ tsp. smoked paprika
  • ½ 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
  • ½ c. plain Greek yogurt

Directions

  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.
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