Roast Chicken with Garbanzo Beans, Tomatoes and Paprika
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tbs smoked paprika (I used regular paprika)
1 tsp ground cumin
1/2 tsp dried crushed red pepper
4 chicken breasts
1 15-ounce can garbanzo beans, drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
1/2 cup plain or Greek yogurt
Preheat oven to 450F. Mix first 5 ingredients in medium bowl to make spiced oil. Pour 1 tsp spiced oil into small bowl; whisk in yogurt and set aside for sauce.
Place chicken on a large rimmed baking sheet. Rub 2 tbs spiced oil over chicken. Add beans, tomatoes and 1/2 cup chopped cilantro to remaining spiced mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20-30 minutes. When done, sprinkle chicken with remaining cilantro. Transfer chicken to plates. Spoon bean mixture over chicken. Serve with yogurt sauce.