So for this dish, I decided to marry the two—chicken and chickpeas, all coated with smoked paprika (and some pepper and oregano), and bake them on a bed of sliced onions. Perfect! Especially for a no-fuss midweek meal. The chickpeas provide enough starch for the chicken, so there’s no need for rice or potatoes. The dish does need a splash of green, which is ably accomplished by the addition of either chopped cilantro or parsley. You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate. Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish. Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well. Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste. Serve with a side salad.
