This recipe calls for boneless skinless chicken thighs. You can easuly substitute with chicken breast, or bone-in pieces, and I have provided the different cooking times in the notes.
Prep Time15 minutesmins
Cook Time30 minutesmins
Servings: 4
Ingredients
4Tablespoonslemon juicefrom about 1 large lemon
2Tablespoonsground cumin
1Tablespoonground coriander
2 teaspoons ground turmeric
1Tablespoonsweet paprika(not smoked)
1teaspoonground cinnamon
1/2 teaspooncayenne pepper(or more or less to taste)
1/4cupextra-virgin olive oil
2teaspoons kosher salt
Freshly cracked black pepperto taste
8boneless, skinless chicken thighscut each thigh in half, or 3 pieces
1 19-ouncecan chickpeas drained and rinsed well
2small red onionssliced in thin wedges
For the Lemon Yogurt Sauce:
1cup Labneh, or plain whole Greek yogurt
1garlic clovegrated or minced
1Tablespoonfresh lemon juice
1/4teaspoonsalt
1Tablespoon extra-virgin olive oil
Other suggested accompaniments:
flatbread, such as naan or pita
basmatti rice
sliced cucumbers
Instructions
Make the marinade: In a small mixing bowl combine the lemon juice, cumin, coriander, turmeric, paprika, cinnamon, cayenne, olive oil, salt, and a few grinds of pepper to taste. Whisk to combine.
Place the chicken in a large bowl and the chickpeas and sliced red onions in another bowl. Add a little more than half of the marinade to the chicken, tuning to coat each piece in the marinade. Mariante for 30 minutes on the counter, or in the fridge for 1-2 hours or overnight. Add the remaining marinade to the chickpea/onion bowl and toss to coat. Set aside.
When ready to cook the chicken, preheat the oven to 425°F and line a large sheet pan with parchment paper.
Arrange the chicken pieces on the sheet pan, leaving behind, and discarding, any extra marinade. Scatter the chickpeas and onions around the chicken pieces, spreading everything evenly across the pan.
Bake for 25-30 minutes or until the chicken is browned and slightly crisped and cooked through.
Meanwhile, make the Lemon-Yogurt Sauce: In a small bowl, stir together all the ingredients. Taste and adjust with more lemon juice, if necessary. Refrigerate until ready to use.
Serve the chicken and chickpeas with lemon-yogurt sauce and any other desired accompaniments.
Notes
For boneless, skinless chicken breast: Cut the chicken breast into 3" pieces. Cook for 10-15 minutes, or until cooked through. For skin-on, bone-in chicken pieces: Cook until skin is crispy and chicken is cooked through, 35-40 minutes.