Ingredients for 4-5 servings

½ teaspoon crushed red pepper
1 cup fresh cilantro sprigs, divided (or Italian parsley)
1 cup Greek whole milk yogurt
1 tablespoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
2 cups grape tomatoes
2 teaspoons salt, divided
4 garlic cloves, minced
4 large chicken breasts with skin, de-boned, 6 to 8 ounces each
5 tablespoons extra-virgin olive oil

Directions

Heat oven to 450°F.

Whisk oil, garlic, paprikas, cumin, 1 teaspoon salt, pepper and crushed red pepper in a small bowl. Transfer 1 tablespoon of the oil to another bowl and whisk in the yogurt. Set aside until serving.

Place chicken, skin-side up, on a rimmed baking sheet. Rub all over and between skin and meat with 2 tablespoons of the oil. Place tomatoes, chickpeas and half of the cilantro in a bowl. Add remaining oil and stir to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Be sure to keep the skin side up for roasting. Sprinkle with 1 teaspoon salt.

Roast chicken in oven until cooked through, 20 to 30 minutes. Transfer chicken to serving plates or a platter and spoon the beans and tomatoes over. Garnish with cilantro and serve with yogurt sauce.