Sheet Pan Turmeric Chicken with Sweet Potato and Chickpea

- 120ml / 4.06fl oz whole milk Greek yogurt
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 1 Lemon
- 0.5 tsp ground Turmeric
- 0.5 tsp ground Cumin
- 0.5 tsp Paprika
- 0.5 tsp Garlic powder
- 6 boneless skinless Chicken thighs
- 1 medium Sweet potato
- 425g / 15oz canned Chickpeas
- 2 tbsp Olive oil
- 0.25 thinly sliced Red onion
- 0.25 cup fresh roughly chopped Cilantro leaves

1. Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together 120ml / 4.06fl oz whole milk Greek yogurt, 1 tsp Kosher salt, 0.5 tsp Black pepper, juice of 1 Lemon, 0.5 tsp ground Turmeric, 0.5 tsp ground Cumin, 0.5 tsp Paprika, and 0.5 tsp Garlic powder. Toss with 6 boneless skinless Chicken thighs, cover, and let marinate at room temperature for at least 10 minutes.
3. Toss 1 medium Sweet potato and 425g / 15oz canned Chickpeas with 2 tbsp Olive oil and season with salt and pepper. Arrange them on the baking sheet and add the marinated Chicken on top. Roast for 35 to 40 minutes, until the Chicken is cooked through and starting to brown.
4. Toss 0.25 Red onion with the remaining lemon juice and season with salt and pepper. Garnish the Chicken with the onion salad and 0.25 cup fresh roughly chopped Cilantro leaves before serving.