Servings: 4 to 6

1/2 cup grass-fed whole milk Greek yogurt ½ cup grass-fed whole milk Greek yogurt
Kosher salt & black pepper Kosher salt & black pepper
juice of 1 lemon juice of 1 lemon
1/2 teaspoon ground turmeric ½ teaspoon ground turmeric
1/2 teaspoon ground cumin ½ teaspoon ground cumin
1/2 teaspoon garlic powder ½ teaspoon garlic powder
6 boneless skinless chicken thighs (1.25 pounds) 6 boneless skinless chicken thighs (1.25 pounds)
1 medium sweet potato, scrubbed and cut into 1/2-inch chunks 1 medium sweet potato, scrubbed and cut into ½-inch chunks
1 15-oz. can chickpeas, rinsed and drained 1 15-oz. can chickpeas, rinsed and drained
2 Tablespoons olive oil 2 Tablespoons olive oil
1/4 red onion, thinly sliced ¼ red onion, thinly sliced
1/4 cup roughly chopped fresh cilantro leaves (for serving) ¼ cup roughly chopped fresh cilantro leaves (for serving)

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In a large bowl, whisk together yogurt, 1 teaspoon salt, ½ teaspoon pepper, half of the lemon juice, the turmeric, cumin, paprika and garlic powder. Toss with chicken thighs, cover, and let marinate at room temperature for at least 10 minutes.
Toss the sweet potato and chickpeas with the olive oil and season with salt and pepper. Arrange on baking sheet and add marinated chicken on top. Roast in the oven for 35 to 40 minutes, until chicken is cooked through and starting to brown.
Toss the onion with remaining lemon juice and season with salt and pepper. Garnish the chicken with the onion salad and cilantro leaves before serving.