2 onions, cut into thick wedges
600g sweet potato (kumara), peeled, cut into 3cm chunks
4 tomatoes, sliced in half
2 garlic cloves, thinly sliced
2 Tbsp olive oil
8 (about 620g) chicken thigh fillets
1 large can of chickpeas, rinsed and drained
1/4 cup chopped fresh flat leaf parsley
Preheat oven to 220ºC. Combine the onion wedges, sweet potato chunks, tomato halves, thinly sliced garlic and half the oil in a bowl. Transfer everything to large baking tray and bake for 15 minutes.
Meanwhile, heat the remaining oil in a large frying pan. Season the chicken thighs with salt and pepper and cook for 1-2 minutes each side or until golden.
Add the browned chicken thighs to the tray and bake for a further 10 minutes or until the chicken is cooked through. Add the chickpeas and parsley then toss until heated through.