Smoked paprika chicken with tomato and chickpeas

A meal the whole family will enjoy.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print
Enjoy this smokey paprika spiced chicken with fresh juicy tomatoes and chickpeas - a comforting, nutritious dinner meal the whole family will enjoy!
Looking for more tray bake recipes or more roast chicken recipes?


Smoked paprika chicken with tomato and chickpeas
  • 4 chicken marylands (1.4kg)
  • 1 tablespoon ground tumeric
  • 2 teaspoon smoked paprika
  • 2 teaspoon finely grated lemon rind
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) olive oil
  • 500 gram cherry truss tomatoes on the vine
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 1/3 cup fresh flat-leaf parsely leaves
  • 1 tablespoon lemon juice


Smoked paprika chicken with tomato and chickpeas
  • 1
    Using a knife, cut three slashes widthways into each maryland.
  • 2
    Combine chicken, turmeric, paprika, rind, garlic and half the oil in a large bowl. Cover; refrigerate for 3 hours or overnight.
  • 3
    Preheat oven to 220°C. Line a roasting pan with baking paper.
  • 4
    Place chicken, in a single layer, on a wire rack over a baking dish; roast, uncovered, for 45 minutes or until chicken is tender.
  • 5
    Combine tomatoes and half the remaining oil in a small baking dish; roast, uncovered, in oven with the chicken, for 15 minutes or until just tender.
  • 6
    Just before serving, add chickpeas, parsley, juice and remaining oil to tomatoes.serving suggestion Green leaf salad.


Instead of marylands, use chicken cutlets or drumsticks. Marinated chicken can be frozen for up to 3 months; defrost overnight in the fridge.

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