One pan fragrant roast chicken with crunchy chickpeas and vegetables

Name: One pan fragrant roast chicken with crunchy chickpeas and vegetables
Ingredients: 4-8 bone in, skin on chicken thighs; 1x 400g (14oz) can – 240g (8.5oz) drained weight – of chickpeas (garbanzo beans); 2 teaspoons rapeseed or olive oil; sea salt; freshly ground black pepper; Around 200g (7oz) of green beans, tenderstem broccoli or asparagus; 100g (3.5oz) watercress or rocket (arugula); 200g (7oz) baby tomatoes – if you have time on your hands to count, around 20 of them; 1-2 red peppers (bell peppers in the US); 4 cloves of garlic; 1 heaped teaspoon smoked paprika; 4 stems of rosemary; 120ml (half a cup) Fino sherry or Marsala; 1 teaspoon sherry vinegar; 30g (1oz) Italian or flat leaf parsley

cookwithgem.com

This one pan fragrant roast chicken dish is a mid week winner. I’ve also given you four flavour combinations and finishing touches that will take the exact same recipe in a totally different...

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Cooking tools:

Baking pan
Aluminum foil
Parchment paper
Chef's knife
Cutting board
Kitchen shears
Oven
Spatula
Plate

Ingredients

4-8 bone in, skin on chicken thighs
1x 400g (14oz) can – 240g (8.5oz) drained weight – of chickpeas (garbanzo beans)
2 teaspoons rapeseed or olive oil
sea salt
freshly ground black pepper
Around 200g (7oz) of green beans, tenderstem broccoli or asparagus
100g (3.5oz) watercress or rocket (arugula)
200g (7oz) baby tomatoes – if you have time on your hands to count, around 20 of them
1-2 red peppers (bell peppers in the US)
4 cloves of garlic
1 heaped teaspoon smoked paprika
4 stems of rosemary
120ml (half a cup) Fino sherry or Marsala
1 teaspoon sherry vinegar
30g (1oz) Italian or flat leaf parsley