Lemony Chicken with Potatoes and Chickpeas
This recipe is similar to a Smitten Kitchen one, with a few tweaks. Rather than making it in a baking dish, which leads to steamier results, I spread it out on one or two sheet pans, which makes for quicker cooking and crispier potatoes. I also find that 4 chicken thighs is not enough to feed my family, so I changed the ratios a bit. The oregano, sliced lemons, and onions add some sunniness and sweetness to an otherwise familiar staple. Also, normally in a recipe like this I would make sure there are plenty of potatoes for my potato loving family, but here it’s the schmaltzy, crispy chickpeas that everyone loves. Serve with arugula dressed with salt, lemon juice, and olive oil, and oranges if you’re feeling fancy.
Recipe
Yield: 4-5 servings
3lbs (about 6 pieces) bone in chicken thighs
1-2 lemons, halved
1 teaspoon dried oregano
Kosher salt
3 tablespoons olive oil
1 yellow onion, peeled and sliced into half inch slices
3 garlic cloves, thinly sliced
2 14oz cans chickpeas, drained and rinsed
¾ lbs yukon gold potatoes or baby potatoes, cut into pieces
Flat leaf parsley for garnish
Instructions
Preheat the oven to 450.
In a large bowl, add the chicken. Squeeze half of one lemon over, sprinkle on the oregano, as well as 1 tablespoon kosher salt (Diamond Crystal, if you’re using Morton’s use half). Set aside. Line two sheet pans with foil.
Add the potatoes, the sliced onion, sliced garlic, and thinly slice the remaining half lemon and add that as well. If you would like a more lemony flavor, thinly slice the other lemon as well. Drizzle with olive oil and season with salt. Distribute the chicken between the two sheet pans, nesling it between the vegetables.
Put the pans in the oven and roast for 35-40 minutes, switching them half way through. At this point, the chicken is likely done. If not, let it go for another five minutes. If so, move the chicken to a plate, and continue cooking the vegetables for another 10 to 15 minutes until the potatoes are browned on the bottoms and the chickpeas are crispy.
Transfer the vegetables to a bowl and garnish everything with parsley.
