Chicken and Chickpea Roast | Akis Petretzikis

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken pieces

Skinless breasts reduce fat, while bone-in pieces often cost less.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are more economical, but canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning can be more cost-effective.

Slice 2 onions and 1 leek into thin slices.

Place the sliced onions and leek in a baking dish.

Add a little bit of salt, black pepper, and extra virgin olive oil to the onions and leek.

In a bowl, mix paprika, oregano, thyme, garlic powder, and coriander to create a marinade.

Add 2 tablespoons of the marinade to the chickpeas (1 kg) and mix well.

If using canned chickpeas, drain them before adding to the marinade.

Place the chickpeas on top of the onions and leek in the baking dish.

In the same bowl, add the remaining marinade to the chicken thighs (3), cut in half, and mix well.

Add salt and black pepper to the chicken thighs before marinating.

Juice 1 lemon and add the juice to the chickpeas.

Optionally, add lemon zest to the chickpeas if desired.

Marinate the chicken for at least 30 minutes or up to 1 hour in the fridge, or proceed directly to baking if short on time.

Add 75 grams of water to the baking dish to help steam the ingredients.

Preheat the oven to 180°C (356°F) with the fan setting on.

Bake for 50 minutes to 1 hour until the chicken is cooked through and has a nice crust.

Serve with Greek strained yogurt and garnish with coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary