Instructions

1. Preheat your oven to 200°c.
2. Peel the red onions and cut into thick wedges, peel and chop the sweet potatoes into large bite sized pieces. Add all these to a large roasting dish along with the cherry tomatoes and sliced garlic. Drizzle over a tablespoon of the oil and toss around. Roast for 20 mins.
3. In the meantime season the chicken thigh fillets. Heat a large frying pan on a high heat with a tablespoon of the oil and when hot brown off the chicken thigh fillets in a few batches (so they brown rather than braise). Add these to the oven dish and bake for another 15 mins.
4. Remove the oven dish, add the rinsed chickpeas along with the parsley and toss around for a minute until heated. Serve with a simple side salad.