One Pan Greek Roasted Chicken & Chickpeas: Revithada me Kota ston Fourno

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils provide similar protein and fiber, while canned beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is often cheaper.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has health benefits; white vinegar is a cost-effective alternative.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast is leaner, while thighs are usually less expensive.

Cut 2 onions in half and thinly slice into half moons.

Spread the sliced onions in the bottom of a roasting pan.

Pour about 1/4 cup of olive oil over the onions and season with a little salt and pepper.

Rinse one can of store-bought chickpeas in a strainer and season with the juice of 1/2 lemon, salt, and black pepper, then toss to coat.

Add the seasoned chickpeas to the pan.

Open and rinse a second can of chickpeas and add them to the pan as well.

Prepare the chicken by mixing in a bowl 1/4 cup of olive oil, the juice of a small lemon, black pepper, crushed red pepper flakes, dried oregano, ground cumin, and sweet paprika.

Grate 3-4 garlic cloves and add to the marinade, mixing well.

Season the chicken liberally with salt and mix to coat with the marinade using hands.

Add 1 cup of chicken stock to the pan with the onions and chickpeas.

Place the marinated chicken thighs on top of the chickpeas and onions, adding a sprig of rosemary.

Preheat the oven to 400°F (204°C).

Bake the chicken for about 1 hour to 1 hour and 15 minutes, checking for an internal temperature of 165°F (75°C).

Once cooked, optionally sprinkle with kalamata olives and crumbled feta cheese, and garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens