Extraordinary Roasted Chicken, Potatoes and Chickpeas

1. 1

   Rinse and drain the canned chickpeas.

2. 2

   Set aside.

3. 3

   Peel the potatoes and cut them into 3-inch chunks.

4. 4

   Set aside.

5. 5

   Now put together the marinade.

6. 6

   Heat the lemons for 30 seconds or so in the microwave to help release more juice.

7. 7

   Then remove them from the microwave, roll them on your work surface with your hands, applying a little pressure.

8. 8

   Then slice them in half and squeeze out as much juice as you can into a medium-sized bowl.

9. 9

   Add the rest of the marinade ingredients together and combine.

10. 10

    Taste and adjust the seasoning.

11. 11

    Place the chicken, chickpeas, potatoes and garlic in a large freezer bag and pour in the marinade.

12. 12

    Squeeze out the air and seal the bag.

13. 13

    Flop it around a bit to make sure that the marinade gets everywhere.

14. 14

    Place the bag on a plate, in a bowl or other and pop in the fridge to marinate for a day.

15. 15

    Turn the bag over whenever you open the fridge over the next 24 hours.

16. 16

    An hour and a half or so before you are ready to eat, preheat the oven to 200 C/ 180 C fan/ 375 F. Remove the bag from the fridge and tumble the contents into a large roasting dish.

17. 17

    Make sure to use one thats large enough for everything to be spread out so that there is a lot of exposed food surface area.

18. 18

    Season with salt and pepper.

19. 19

    Cover the dish tightly with foil and put it into the oven to cook for 1 hour.

20. 20

    Then remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy too.

21. 21

    Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp.

22. 22

    Remove pan from the oven and scatter the roasted cumin seeds and chopped coriander over the top.

23. 23

    Serve with a dollop of Greek yoghurt or Tzatziki on the side and be prepared to be worshiped.

24. 24

    Adapted from Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy.

* Per serving · 4 servings · Values may vary.