This is another recipe from Bon Appétit's Fast Easy Fresh section. Matt picked it because we love the flavors of cumin & smoked paprika. This recipe smells heavenly while its cooking. I really liked the easy of using the same seasoning mixture for the chicken, vegetables and sauce. The chicken is really good on its own but extra good with the yogurt sauce.
We had one problem with the recipe, the chicken was supposed to roast in 20 minutes but ours needed another 10 minutes (our chicken breast were really large & perhaps still a little frozen in the middle). That extra time was probably too much for the garbanzo beans & some got a little dark. Next time I'd cook the vegetables to one side of the baking dish so I can remove them after 20 minutes if the chicken isn't quite done.
1/4 c olive oil
4 garlic cloves, pressed
1 T smoked paprika (not sweet!)
1 t ground cumin
1/2 t dried crushed red pepper
1/2 c plain yogurt
4 bone-in chicken breast halves
1 can garbanzo beans
12 oz cherry tomatoes (we used Santa Sweets & the flavor was amazing)
1 c chopped fresh cilantro
Preheat oven to 450 F. Mix together oil, garlic, paprika, cumin & red pepper. Mix 1 teaspoon of this mixture with the yogurt & set aside until serving. Place chicken on a baking sheet with sides. Rub 2 T of the spiced oil on the chicken breasts. Mix the beans, tomatoes & 1/2 c of the cilantro with the remaining spiced oil & toss to coat. Pour beans & tomatoes around the chicken. Season everything with salt & pepper.
Roast until the chicken is cooked through, about 20 minutes (see my notes above). Sprinkle with remaining cilantro. Serve with yogurt sauce.