Spanish chicken with chickpea salad

1 Preheat oven to 200°C. In a shallow non-metallic bowl combine paprika, cumin, thyme, coriander, lemon zest and lemon juice. Spray chicken with oil and add to bowl, turning to coat well with spice mixture. Transfer to a baking tray and bake for 45 minutes or until golden and cooked through (cover loosely with tinfoil during cooking if chicken colours too much).

2 Meanwhile, preheat grill or barbecue to high. Place capsicum on a tinfoil-lined baking tray and grill for 15-20 minutes, turning, until charred (or barbecue for 15 minutes until charred and soft). Stand for 10 minutes or until cool enough to handle. Remove and discard skin. Thinly slice capsicum into strips.

3 When chicken is almost ready, spray a large frying pan with oil and place over a medium heat.Add onion and cook for 3 minutes or until softened. Add chickpeas and capsicum. Toss until well combined then transfer to a bowl. Add rocket and toss to combine.