Golden Chicken Thighs with Braised Chickpeas and Zesty Breadcrumbs

Simple but delicious. That's the best way to describe this dish. Crispy chicken skin (pure joy!), juicy meat, garlic-scented tomato-y chickpeas and fresh breadcrumbs perfumed with lemon zest and parsley - this recipe ticks every box.

Perfect as a midweek supper and ideal for a leftover lunch the next day, you really have to give this one a go. If you didn't want to use chicken thighs, you could swap them out for a seared steak, grilled piece of white fish or even some halloumi.

Golden Chicken Thighs with Braised Chickpeas and Zesty Breadcrumbs

Serves 4

oil 

2 handfuls breadcrumbs 

8 skin-on chicken thighs 

2 small onions 

2 garlic cloves 

2 x 400g tins chickpeas 

400g tin chopped tomatoes 

Small bunch fresh parsley 

1 lemon

sea salt and freshly ground black pepper

Put a large frying pan over a medium heat and heat the oven to 200°C/fan180°C/gas 6. 

Pour a good drizzle of oil into the pan, add the breadcrumbs, season with salt and pepepr, then cook for 3-4 minutes, tossing, until lightly golden. Tip into a bowl to cool. 

Put the pan over a high heat and add the chicken thighs, skin-side down. Season the meat and fry for 5 minutes or until the skin is golden. Turn over, fry for 30 seconds, then put in a baking tray, skin-side up, and roast for 25 minutes. 

Meanwhile, chop the onions and slice the garlic. Fry the onions in the same pan as you browned the chicken over a medium heat, stirring often, for 5-6 minutes until golden and softened. Add the garlic and fry for 2 minutes more. Drain and rinse the chickpeas, then add with the tomatoes. Season and simmer briskly, stirring often, for 10 minutes. 

Once the chicken is cooked, remove from the oven and rest for 2-3 minutes. Finely chop the parsley and grate the zest of the lemon. Mix both with the breadcrumbs to make the zesty topping, then season. Stir any chicken juices through the chickpeas, then divide among plates. Place the chicken alongside then scatter with the zesty breadcrumbs. Serve with lemon wedges for squeezing over.