One-Pot Roasted Lemon Chicken Recipe
One of our all-time favourite recipes — a simple Middle Eastern roast chicken on a bed of chickpeas and lemons. As it roasts, the lemons release their juice and essential oils, caramelizing into a syrupy, charred sweetness that coats the chicken and chickpeas with an intoxicating flavour. Easy to make, deeply flavourful, and so delicious.
One Pot Chicken with Chickpeas, Lemon, and Roasted Garlic
Ingredients
6 - 8 chicken thighs and legs, patted dry (or 2-3 lb whole chicken)
1 head garlic, halved crosswise
1 (19-oz) can chickpeas, drained, rinsed
2 lemons, halved crosswise
¼ cup water
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Preparation
Preheat oven to 375°F (190°C). Rub chicken with olive oil, cumin, salt, and pepper.
In shallow roasting pan, combine chickpeas, garlic halves, lemons, and water. Place chicken pieces on top. Roast 45 minutes.
Remove pan from oven, rotate, and stir chickpeas, garlic, and lemons to promote even browning. Squeeze one of the roasted lemon halves over chicken to baste.
Return to oven and roast another 45 minutes, or until chicken is golden and the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Rest for 10 minutes before serving. Arrange the chicken on a platter with the roasted chickpeas, garlic, and lemons. Serves 4.
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