Mediterranean Oven Chicken with Chickpeas and Feta

A hearty oven dish of juicy chicken thighs, aromatic tomatoes and peppers, finished with olives and feta. You'll surely love this, my dear, and you'll have hardly any work to do.

By Charly · 2 servings · 55 minutes

Ingredients

• 4 Stück chicken thighs
• 2 Stück red bell pepper
• 1 Stück onion
• 2 Stück garlic cloves
• 1 Dose chickpeas (canned, drained)
• 400 g chopped tomatoes
• 60 g green olives, pitted
• 80 g feta
• 2 EL olive oil
• 1 TL sweet paprika powder
• 1 TL ground cumin
• 1 TL dried oregano
• salt
• pepper
• 1 Bund parsley

Method

1. Preheat the oven to 200 °C top and bottom heat, so it's nice and warm for later.
2. Peel the onion and garlic cloves and chop them finely. Remove the seeds from the pepper and cut it into broad strips.
3. Season the chicken thighs generously with salt, pepper, paprika powder and cumin and rub them in evenly.
4. Spread the pepper, onion and garlic in a baking dish, drizzle the olive oil over them and toss everything lovingly together.
5. Place the chicken thighs skin side up on top and slide the dish into the oven for about 35 minutes.
6. Rinse the chickpeas and let them drain well. After the cooking time, add the tomatoes, chickpeas and oregano around the chicken in the dish.
7. Return the dish to the oven for another 15 minutes, until the meat is cooked through and the skin is nice and crispy.
8. Halve the olives, crumble the feta over the top and finely chop the parsley. Sprinkle everything with it and serve the dish warm, it tastes best fresh from the oven.