Best Roast Chicken Breasts With Garbanzo Beans Tomatoes And Paprika Recipes

Chicken Breasts With Garbanzo Beans, Tomatoes and Smoked Paprika image

Provided by one_of_t2

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 11

8 garlic cloves (chopped)
2 tablespoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dry crushed red pepper
1/4 cup extra virgin olive oil
1 cup low-fat plain yogurt
2 (15 ounce) cans garbanzo beans (chickpeas, drained)
3 cups cherry tomatoes (cut in half)
2 cups frozen corn
8 skinless chicken breast halves
1 cup fresh cilantro (chopped, divided)

Steps:

Ideally prepare several hours or all day in advance for flavours to marinate.
Make spice mixture: mix first 4 ingredients and divide in half. Be sure to use smoked paprika. It is the key ingredient!
Mix 1/2 of spice mixture with olive oil. Set other half aside.
Add 1 TBSP of oil mixture to the yogurt. Mix and put in refrigerator. Tip: yogurt mixture is very good. Consider making more, using some extra oil mixture.
In a separate bowl, mix chickpeas, tomatoes, corn, second half of spice mixture and 1/2 of the chopped cilantro. Set aside to marinate.
Place chicken breasts in oil mixture and toss to coat. Set aside to marinate.
When you are ready to cook, preheat oven to 450 degrees.
Place chicken in a pan and pour the bean mixture over and around it.
Roast chicken until thoroughly cooked (about 20 minutes).
Transfer chicken to plates, spooning bean mixture over it. Sprinkle with remaining fresh cilantro. Serve with yogurt mixture.
If there are any leftovers, place shredded chicken and bean sauce in pita bread and top with yogurt sauce.

Nutrition Facts : Calories 405.6, Fat 10.6, SaturatedFat 1.8, Cholesterol 69.7, Sodium 419.5, Carbohydrate 42.9, Fiber 7.2, Sugar 7.6, Protein 36.2

Roast Chicken Breasts With Garbanzo Beans, Tomatoes and Paprika image

Provided by Dona England

Categories Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper flakes
1/2 cup Greek yogurt
4 chicken breast halves, with bone in
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) container cherry tomatoes
1 cup chopped fresh cilantro leaves, divided use

Steps:

Preheat oven to 450.
Mix first 5 ingredients in a medium bowl.
Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
Place chicken on large rimmed baking sheet.
Rub 2 tablespoons spiced oil mixture over chicken.
To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
Pour bean mixture around chicken.
Sprinkle generously with salt and pepper.
Roast until chicken is cooked through 30 to 40 minutes.
Sprinkle with remaining 1/2 cup cilantro.
Transfer chicken to plates.
Spoon bean mixture over chicken.
Serve with yogurt sauce.

Nutrition Facts : Calories 398.6, Fat 22, SaturatedFat 4, Cholesterol 46.4, Sodium 372, Carbohydrate 29.8, Fiber 6.6, Sugar 2.5, Protein 21.8

Perfect Roast Chicken image

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.