Roast Chicken, Tomato, and Garbanzo Beans with Garlicky Paprika Sauce

Brine [optional] – assumes approximately 1 pound chicken breast halves

• 1/4 cup kosher salt
• 1/2 cup sugar
• 1 quart water

Main Ingredients

• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, pressed
• 2 tablespoon smoked paprika (dulce)*
• 1 tablespoon ground cumin
• 1/2-1 teaspoon dried crushed red pepper
• 1 cup Greek yogurt
• 4 chicken breast halves with bones
• 2 15-ounce can garbanzo beans (chickpeas), drained
• 2 pints cherry tomatoes
• 1 cup chopped fresh cilantro

[Optional] Mix brine ingredients until dissolved. Add the chicken and brine for at least 1 hour, but no more than 8 hours.

Preheat oven to 450°F. Mix together the olive oil, garlic, smoked paprika, ground cumin, and crushed red pepper in a large bowl. Pour about 1 tablespoon of the spiced oil mixture into a medium bowl. Whisk in the yogurt, thin with water as needed and season with salt if wanted. Put chicken on a large rimmed (foil-covered / parchment lined for easy clean-up) baking sheet. Rub chicken with about 4 tablespoons of the spiced oil mixture. Add garbanzo beans, tomatoes, and 3/4 cup cilantro to the bowl with remaining spiced oil mixture and toss. Distribute bean mixture around chicken on the sheet pan. Sprinkle with salt and pepper to taste.

Roast until chicken is cooked to 165ºF, about 25-30 minutes depending size. Transfer to serving platter/plates and sprinkle with remaining cilantro. Serve with yogurt sauce.

*spanish smoked paprika comes in 3 types – sweet (dulce), bittersweet/medium hot (agridulce) and hot (picante) – you definitely want to use  dulce for this recipe.