Tray-baked chicken and sweet potato with chickpeas

This is a super quick week night dinner that I usually serve with steamed greens.  Sometimes I substitute the sweet potatoes for normal potatoes or pumpkin and add some peppers and courgettes cut into chunks.  It is versatile and adaptable, use whatever you have available.

2 onions, cut into thick wedges

600g sweet potato (kumara), peeled, cut into 3cm chunks

4 tomatoes, sliced in half

2 garlic cloves, thinly sliced

2 Tbsp olive oil

8 (about 620g) chicken thigh fillets

1 large can of chickpeas, rinsed and drained

1/4 cup chopped fresh flat leaf parsley

Preheat oven to 220ºC. Combine the onion wedges, sweet potato chunks, tomato halves, thinly sliced garlic and half the oil in a bowl. Transfer everything to large baking tray and bake for 15 minutes.

Meanwhile, heat the remaining oil in a large frying pan. Season the chicken thighs with salt and pepper and cook for 1-2 minutes each side or until golden.

Add the browned chicken thighs to the tray and bake for a further 10 minutes or until the chicken is cooked through. Add the chickpeas and parsley then toss until heated through.

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