1/4 cup extra virgin olive oil
4 garlic cloves, pressed
1 Tbsp smoked paprika
1 tsp ground cumin
1/2 tsp dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 (15 oz) can garbanzo beans (chickpeas), drained & rinsed
1 (12 oz) container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450 degrees. Mix first 5 ingredients in medium bowl. Pour 1 tsp spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 Tbsps of the spiced oil mixture over chicken. Add beans, tomatoes and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Bon Appetit May 2008.

My note: this is delicious! I used skinless, boneless chicken. Didn't have cumin so I used adobo seasoning. I'm sure parsley could be subbed for the cilantro if you don't like cilantro. The tomatoes and garbanzo beans were fantastic. I placed it all on a platter, squirted some fresh lemon juice all over the chicken/beans/tomatoes and seasoned with a little fine sea salt.