Chicken with chickpeas and vegetables in the oven

Preheat the oven to 185–190 °C and prepare a baking dish of approximately 25 cm × 30 cm.

Prepare the marinade: peel the garlic and place it in a tall container for blending. Add the tomato paste, lemon juice and zest, honey, smoked paprika, oregano, salt, and pepper. Blend everything with an immersion blender until you get a smooth paste.

Wash and pat dry the chicken thighs. Cut each thigh in half (through the joint) and mix the chicken pieces with the prepared marinade. In the container where the remaining marinade is, pour 150 ml of water, rinse well, and pour the liquid into the baking dish.