Mediterranean Roasted Chicken

So I've totally been slacking in the recipe posting category and I need to make up for it. I think this recipe should do it.

It's titled "Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika," and I found it after searching on Epicurious for "healthy" and "quick and easy." The deliciousness of this meal came out of nowhere. It's simplicity had me doubtful that it could be such an impressive recipe, and let's face it, when you only have to pick up a couple fresh ingredients from the grocery store, it doesn't exactly have you expecting anything terribly gourmet. Oh, was I was wrong.

This dish is perfectly flavored with the warm, nutty aroma of cumin and a spicy kick from paprika and red pepper. There is also an element of sweetness from the roasted tomatoes and garlic and a cool garnish of Greek yogurt and cilantro finishes the meal nicely.

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, pressed
• 1 tablespoon smoked paprika*
• 1 teaspoon ground cumin
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup plain yogurt or Greek yogurt
• 4 chicken breast halves with bones
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1 12-ounce container cherry tomatoes
• 1 cup chopped fresh cilantro, divided

Preparation

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.