Chicken with Roasted Chickpeas

chicken with roasted chickpeas
Photo: Armando Rafael
Prep Time:
20 mins
Total Time:
1 hrs 10 mins

Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.


  • 1 whole chicken (about 3 ½ pounds), patted dry

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • ½ small red onion, very thinly sliced (½ cup)

  • 2 tablespoons white-wine vinegar

  • 1 ½ cups Greek yogurt

  • 1 Persian cucumber, grated on large holes of a box grater (½ cup)

  • 1 tablespoon fresh lemon juice, plus 1 lemon, thinly sliced

  • 2 cans (each 15.5 ounces) chickpeas, rinsed and well drained

  • 2 packed cups fresh herbs, such as parsley, cilantro, and mint


  1. Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.

  2. Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.

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