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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
roasted-chicken-with-potatoes-and-chickpeas
- 1 T olive oil
- 3 lemons
- 1 1/2 t brown sugar
- 1 T mayonnaise
- 1 T buttermilk
- 1 t harissa paste
- 1/2 t crushed red pepper flakes
- 1 T tomato paste
- 1 T soy sauce
- salt
- black pepper
- 8 chicken thighs
- 15 oz chickpeas
- 1 3/4 lb potatoes
- 1 garlic head
- 2 t cumin seeds
- 1 1/2 c chopped fresh cilantro
- 2 c Greek yogurt
Roasted Chicken with Potatoes and Chickpeas Directions
- In a medium bowl, make a marinade by whisking together the olive oil, lemon juice, brown sugar, mayonnaise, buttermilk, harissa paste, crushed red pepper, tomato paste, soy sauce, and salt and pepper. Taste, and adjust seasoning as needed.
- Place the chicken, chickpeas, potatoes, and garlic in a large freezer bag (see note), and pour in the marinade. Squeeze out the air and seal the bag. Place on a plate and refrigerate for 24 hours, periodically flipping the bag over to distribute the marinade.
- Preheat the oven to 375˚F. Place the contents of the freezer bag into a large roasting dish. Season with salt and pepper, then cover tightly with aluminum foil. Cook for 1 hour, and then remove the foil. Cook an additional 15 minutes, until the chicken and potatoes are cooked through, and the chicken skin and potatoes are a bit crispy. Remove from oven and sprinkle with the toasted cumin seeds and chopped cilantro. Serve hot, with a dollop of Greek yogurt on the side.