One Pan Spicy Chicken and Chickpeas

Clean up is a breeze with this very tasty one!!
(serves 4)

1/3 cup EVOO
4 cloves garlic, smashed and peeled
1/2 cup chopped fresh cilantro or flat-leaf* parsley leaves, plus mre for garnish
2 T. hot, sweet, or smoked* paprika (or a combination)
1 t. ground cumin
1/4*-1/2 t. crushed red pepper flakes
Kosher salt and freshly* ground pepper
1 3 lb. chicken, cut into serving pieces (you can have your butcher do this free!*)
2 15 oz. cans chickpeas, drained and rinsed well*
2 pints cherry or grape tomatoes

Mix together the oil, garlic, cilantro, paprika, cumin, 2 T. salt and 1 t. pepper in a bowl. Transfer the marinade to a resealable bag or a large container suitable for marinating. Add the chicken, chickpeas, and tomatoes, ensuring that everything esp. the chicken is evenly coated. Marinate in the fridge for a few hours, all day, or overnight. Heat oven to 450. Dump the chicken and other ingredients, including any marinade into a large roasting pan or rimmed* baking sheet. Roast until the chicken is cooked through and browned, and the tomatoes have burst and caramelized, about 30 min. Garnish with parsley leaves.

My heart is heavy and my thoughts and prayers are with Paul Hudson and his family for their horrible losses in the Burlington Mall shootings. When will it end???? God, help us.

Love,

MM