{Sorry for the blurriness--we were hungry! The delicious smell was all over the house!}
{Mixing chickpeas, hot sauce, and onions}
{Place chickpeas in the bottom of a roasting pan}
{Spice rub for chicken}
{Spice rubbed chicken ready for the oven!}
Roasted Chicken with Chickpeas
Serves 4
1-15 oz can of chickpeas, drained and rinsed
1 large onion, cut into 1/2 inch chunks
6 cloves garlic, chopped
5 tablespoons olive oil, divided
2 teaspoons hot sauce, divided
1 lemon, zested
2 teaspoons Kosher salt
1/2 heaping teaspoon black pepper
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 whole chicken (4-5 pounds), rinsed and dried
- In a bowl, mix chickpeas, onions, garlic, 3 tablespoons olive oil, and 1 teaspoon hot sauce until chickpeas and onions are well-coated. Place in the bottow of a roasting pan.
- In another bowl, mix together remaining ingredients, except chicken.
- Rub spice mixture all over chicken and place chicken on top of chickpeas.
- Allow chicken to marinate overnight.
- Place chicken on the countertop about 1 hour before cooking to allow chicken to warm up to room temperature.
- Preheat oven to 375.
- Roast chicken for 45-50 minutes or until chicken juices run clear or temperature reads 165 degrees.
- Pull chicken out of the oven and allow to cool for 10-15 minutes before serving.
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