Sometimes it seems like there are a hundred and one ways to roast a chicken. Though I love a good lemon chicken, I decided to give this recipe from the May issue of Bon Appetit at try the other day. With a slight Middle Eastern flair, it calls for chickpeas, cherry tomatoes and smoked paprika. First you make a spicy oil mixture, by stirring olive oil, garlic, smoked paprika (which is a little hard to find), cumin and red pepper. Then you rub half of that over pieces of whole chicken breasts, and toss chickpeas and tomatoes in the pan. Take 1 tsp of the remaining spiced oil and mix it into a half a cup of plain or Greek yogurt. Roast the chicken for about twenty minutes and serve with yogurt sauce. I dished it out with a simple rice pilaf (made in a pan, not a rice cooker). It was pretty damn yummy, especially the roasted chickpeas that had a nice, nutty crunch. Click here to see the recipe. — Angela M.

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