Chicken with Roasted Chickpeas

Name: Chicken with Roasted Chickpeas
Prep time: 20 min
Total time: 70 min
Ingredients: 1 whole chicken (about 3 ½ pounds), patted dry; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 0.5 small red onion, very thinly sliced (½ cup); 2 tablespoons white-wine vinegar; 1.5 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

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

chicken with roasted chickpeas — Photo: Armando Rafael

Prep Time:

20 mins

Total Time:

1 hrs 10 mins

Servings:

4

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

Ingredients

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

Directions

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.
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.