Paprika Chicken with Chickpeas

Ingredients

• 2 tablespoons smoked paprika
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground oregano
• 2 pounds chicken thighs, trimmed of excess fat
• 1 medium onion, thinly sliced
• 1 14-ounce can chickpeas, drained
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh cilantro or parsley

Directions

1. In a large bowl, mix the smoked paprika, salt, garlic powder, pepper, and ground oregano. Add the chicken thighs and turn them through the spices until they are thoroughly coated.
2. You can season the chicken several hours ahead, or do it right before cooking. The more time it spends in the rub, the deeper the flavor will be. Preheat the oven to 350 degrees F. Scatter the thinly sliced onions across the bottom of a casserole dish that is big enough for the chicken pieces to sit with space around them.
3. Drizzle the onions with about 1 teaspoon of the olive oil, then spread them into an even layer in the dish.
4. Add the drained chickpeas, lemon zest, lemon juice, and the rest of the olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the spiced chicken. Toss everything so the chicken gets coated with the lemon and oil, and the chickpeas pick up the spice mixture too.
5. Set the chicken pieces over the onions in the casserole dish, with the skin-side up. Tuck the chickpeas into the spaces between the chicken pieces.
6. Bake, uncovered, at 350 degrees F for 40-45 minutes, until a meat thermometer inserted into the chicken thighs reads at least 165 degrees F and the tops are lightly browned. Finish with chopped fresh cilantro or parsley, then add more salt and pepper to taste. Serve with a side salad.