Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
['1/4 cup extra-virgin olive oil', '4 garlic cloves, pressed', '1 tablespoon smoked paprika*', '1 teaspoon ground cumin', '1/2 teaspoon dried crushed red pepper', '1/2 cup plain yogurt or Greek yogurt', '4 chicken breast halves with bones', '1 15-ounce can garbanzo beans (chickpeas), drained', '1 12-ounce container cherry tomatoes', '1 cup chopped fresh cilantro', 'divided']
Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
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