ROASTED CHICKEN WITH CHICKPEAS FROM VICKI DELANY

I forgot to take a picture of the finished product!  Maybe I was too hungry to wait. I hope the pictures I did take will give you a guide. 

I love chickpeas (also called garbanzo beans in other parts of the word) and you can do a lot of good things with him.  This recipe is easy and quick to make

Roast Chicken with Chickpeas

Ingredients:

3 - 4 lbs bone-in skin-on chicken pieces

Salt and freshly ground pepper

¾ cup full-fat Greek yogurt

2 tablespoons lemon juice

2 teaspoons ground turmeric

2 (15-ounce) cans chickpeas, drained and rinsed

1 tablespoon fennel seed

1 teaspoon ground cumin

1 large red onion, thinly sliced

2 tablespoons olive oil

 

Preparation:

Preheat Oven to 425 degrees

Season chicken parts with salt and pepper.

Combine yogurt, lemon juice, 1 tsp turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.

Combine chickpeas, fennel seed, cumin, 1 tsp of turmeric and red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.

Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.

 Coming January 11, 2022! A Three Book Problem, the seventh Sherlock Holmes Bookshop mystery.