FOOD THAT MAKES YOU FEEL GOOD

SHEET PAN CHICKEN WITH TOMATOES AND CHICKPEAS

This isn’t a true confit because the chicken isn’t fully submerged in fat, but there’s a very generous amount to caramelise the tomatoes and chickpeas, and create a concentrated pan sauce while the chicken slow-roasts up top.

8 servings

■ 2 tbsp paprika
■ 1 tbsp dried oregano
■ 8 chicken leg quarters (thigh and drumstick; about 2.75kg total)
■ 2 tbsp kosher salt, plus more as needed
■ 2 x 640g cans whole, peeled tomatoes
■ 2 x 430g cans chickpeas
■ 6 thyme sprigs
■ 4 bay leaves
■ 3 chillies de árbol
■ 310ml extra-virgin olive oil
■ 1 large red onion
■ 12 garlic cloves, unpeeled
■ Sherry vinegar, for serving

1 Stir together the paprika and oregano. Arrange chicken on a large, rimmed baking tray and season with 2 tbsp salt, then the spice mixture (use all of it). Set aside at room temperature (or refrigerate chicken, uncovered, overnight).

2 Preheat the oven to 160°C, 140°C fan, gas 3. Drain tomatoes and tear them into 4 or 6 strips each, transferring to another large, rimmed baking tray as you go. Drain and rinse chickpeas; add to baking tray. Add the thyme, bay leaves and chillies, scattering them about. Season with salt and pepper, then pour over 125ml oil and stir to coat.

Bake until tomatoes are shrunken and look a bit dried out and chickpeas are starting to turn golden brown, for about 1 hr, stirring once halfway through (this cooks off some moisture in the tomatoes so they’ll