Chicken thighs with chickpeas

4 chicken thighs 
20 ml oil for frying 
1 orange, in eights
6 garlic cloves, crushed with skins on
230 g drained chickpeas
1 tbsp chopped rosemary
8 “I love eco” thyme sprigs 
sea salt to taste
freshly ground black pepper to taste

Prepare

Heat oven to 200°. While the oven is heating, score each chicken thigh about 3 mm deep in three places. 

Heat oil in an ovenproof pan. When oil is hot, place chicken skin side down and fry until golden. Flip over and remove from pan. Place chickpeas, oranges, rosemary, and garlic in the pan and stir. Return the chicken to the pan skin side up, sprinkle with sprigs of thyme, salt, and pepper and bake in the oven for 25 or until done. Remove from the oven, discard thyme springs, and serve.