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1
Rinse and drain the canned chickpeas.
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2
Set aside.
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3
Peel the potatoes and cut them into 3-inch chunks.
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4
Set aside.
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5
Now put together the marinade.
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6
Heat the lemons for 30 seconds or so in the microwave to help release more juice.
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7
Then remove them from the microwave, roll them on your work surface with your hands, applying a little pressure.
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8
Then slice them in half and squeeze out as much juice as you can into a medium-sized bowl.
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9
Add the rest of the marinade ingredients together and combine.
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10
Taste and adjust the seasoning.
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11
Place the chicken, chickpeas, potatoes and garlic in a large freezer bag and pour in the marinade.
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12
Squeeze out the air and seal the bag.
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13
Flop it around a bit to make sure that the marinade gets everywhere.
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14
Place the bag on a plate, in a bowl or other and pop in the fridge to marinate for a day.
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15
Turn the bag over whenever you open the fridge over the next 24 hours.
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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.
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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.
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18
Season with salt and pepper.
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19
Cover the dish tightly with foil and put it into the oven to cook for 1 hour.
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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.
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21
Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp.
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22
Remove pan from the oven and scatter the roasted cumin seeds and chopped coriander over the top.
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23
Serve with a dollop of Greek yoghurt or Tzatziki on the side and be prepared to be worshiped.
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24
Adapted from Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy.
