Marinated And Roasted Chicken, Potatoes, And Chickpeas Recipe

Name: Marinated And Roasted Chicken, Potatoes, And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chickpeas one 15-ounce can; 1 3/4 pounds potatoes; 1 medium head of garlic, cloves separated; 8 bone in, skin on, chicken thighs; For the marinade:; 1 tablespoon olive oil; 2 to 3 lemons; 1 1/2 teaspoons brown sugar; 1 tablespoon mayonnaise; 1 tablespoon buttermilk; 1 teaspoon harissa paste (or to your taste); 1/2 teaspoon chile flakes; 1 tablespoon tomato paste; 1 tablespoon soy sauce; Salt and pepper to season; To finish/serve:; 2 teaspoons dry-roasted whole cumin seeds; 80 grams chopped coriander leaves and stalks (or one small handful); 300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)

Servings: persons

chickpeas one 15-ounce can
1 3/4 pounds potatoes
1 medium head of garlic, cloves separated
8 bone in, skin on, chicken thighs
For the marinade:
1 tablespoon olive oil
2 to 3 lemons
1 1/2 teaspoons brown sugar
1 tablespoon mayonnaise
1 tablespoon buttermilk
1 teaspoon harissa paste (or to your taste)
1/2 teaspoon chile flakes
1 tablespoon tomato paste
1 tablespoon soy sauce
Salt and pepper to season
To finish/serve:
2 teaspoons dry-roasted whole cumin seeds
80 grams chopped coriander leaves and stalks (or one small handful)
300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)

1
1.The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks.
2
2.Give the lemons 30 seconds or so in the microwave to help release more juice, or roll on a flat surface while applying a little pressure. Slice in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.
3
3.Place the chicken, chickpeas, potatoes, and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate or in a bowl and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (Alternatively, you can just mix the chicken, marinade, and other ingredients in a bowl, and place that bowl, covered, in the fridge, mixing occasionally as it marinates.)
4
4.An hour or so before you are ready to eat, heat the oven to 200u00b0 C (375u00b0 F). Remove the bag from the fridge and tumble the contents into a roasting dish large enough for everything to be spread out. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. 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. Watch carefully to make sure the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and scatter over the roasted cumin seeds and chopped coriander leaves.
5
5.Serve with a dollop of Greek yoghurt or tzatziki on the side, and prepare to be worshipped.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: chickpeas one 15-ounce can, 1 3/4 pounds potatoes, 1 medium head of garlic, cloves separated, 8 bone in, skin on, chicken thighs, and more.

Yes, Marinated And Roasted Chicken, Potatoes, And Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated And Roasted Chicken, Potatoes, And Chickpeas

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