Baked chicken and sweet potato with chickpeas

Ingredients (4 servings):

• 2 red onions, halved, cut into thick wedges
• 600g sweet potato, peeled, cut into 3cm pieces
• 4 tomatoes, halved
• 2 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 8 (about 620g) chicken thigh fillets
• 240g can chickpeas, rinsed, drained
• ¼ cup chopped fresh continental parsley

Method:

1. Preheat oven to 220ºC.
2. Combine the onion, sweet potato, tomato, garlic and half the oil in a bowl. Transfer to large baking tray. Bake for 15 minutes.
3. Meanwhile, heat remaining oil in a large frying pan. Season the chicken with salt and pepper. Cook for 1-2 minutes each side or until golden.
4. Add the chicken to the tray and bake for a further 10 minutes or until the chicken is cooked through.
5. Add chickpeas and parsley. Toss until heated through.