Extraordinary Roasted Chicken, Potatoes and Chickpeas

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

My 16 year old son, Jake,  has been in Demark visiting friends over the holidays. He is due back later today, having braved an overnight ferry crossing in this hideous weather we have been having. I am really hoping that the weather will have calmed down otherwise the experience will put him off boats and ferries for life. Which would be such a shame. I am also hoping that he has managed to revise for his mock GCSEs which commence this week. I am expecting that he minded his manners, helped out without being asked and didn’t sleep in to the extent he does at home during the holidays.

Well, I am sure that all will be revealed, probably just as soon as he has watched the new, much anticipated BBC drama, Sherlock Holmes – The Empty Hearse. Did I mention that I have already watched it twice? One of my favourite New Years Day tweets was from a good friend who wished everyone a “Happy New Year also known as Happy Sherlock Day!” I think that just about sums it up. I read somewhere that 10 million people tuned in to watch it – that is quite staggering don’t you think? Follow Selma’s Table on Facebook as I will post the update on his trip there.

In the week before Jake left, I discovered Elaine Boddy’s lovely blog, foodbod. Her recipe for Lebanese inspired marinated and roasted chickpeas and potatoes really caught my eye (well it did have chickpeas and potatoes in it – my two favourite food groups) and I actually went out to buy some chicken just so that I could make it.

Oh. My. Goodness.

It is a completely and UTTERLY gorgeous dish. Jake polished off half of it – the recipe serves 4! After it’s stint in the oven, the marinade cooks down to this incredible sticky savouriness around the potatoes and chicken, which when combined with the crispy bits of chickpeas, tender chicken with crispy skin and fluffy, marinade-sodden potatoes, just becomes food heaven on a plate.

I entered the recipe into “Your Best One Pot Meal” contest over on Food52 and was surprised and rather excited to get an email from them saying that I was one of two finalists (out of nearly 200 entries). Voting then started and I was and am, over the moon to have WON!!! Thank you to every one who voted – and a huge thanks to Elaine who inspired it. It’s such a fabulous recipe – I do hope you try it.

This is the link to my  Winners Q & A on the site – http://food52.com/blog/9696-winner-of-your-best-one-pot-meal

This is the link to the recipe on the site where lots of people have tried it and left comments – http://food52.com/recipes/25866-extraordinary-marinated-and-roasted-chicken-potatoes-and-chickpeas

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

This recipe is so easy to make – mix up the marinade; peel and chop the potatoes; rinse and drain the chickpeas and leave it all in the fridge to marinate for a day.

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

Then arrange in a roasting dish, cover and pop into an oven for about an hour. Rustic,  flavourful and  charming enough to be served to supper guests.

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

Elaine cooks it without chicken so I have adapted her recipe to account for this (less oil and the inclusion of buttermilk to further tenderise the chicken) and tweaked the spicing a little too. I think it would be amazing with lamb as well.  I have made it again for Jake’s homecoming.

Extraordinary-Marinated-Chicken-Potatoes-and-Chickpeas

It needs a day to marinate so what are you waiting for?

Extraordinary Roasted Chicken, Potatoes and Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print

Adapted from  Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy

INGREDIENTS

  • 1  can of chickpeas (400g)
  • 800g floury potatoes  – I used King Edwards the first time and Maris Piper this time – both with excellent results but I preferred the King Edwards
  • 1 whole head of garlic, cloves separated
  • 8 bone-in, skin-on chicken thighs (organic/free range preferably)

Marinade

  • 1 Tbsp olive oil
  • 2-3 lemons
  • 1 ½  tsp sugar (brown has a better flavour)
  • 1 Tbsp buttermilk/yoghurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp Harissa paste (or adjust this to your taste)
  • ½ tsp chilli flakes
  • 1 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • Salt and pepper to taste

To finish

  • 2 tsp dry roasted cumin seeds
  • a pack of  coriander leaves, chopped
  • Greek yoghurt or a Tzatziki

INSTRUCTIONS

  1. Rinse and drain the chickpeas.
  2. Peel the potatoes and cut them into 2 inch chunks – the size of roast potatoes.
  3. Give the lemons 30 seconds or so in the microwave to help release more juice. Roll, applying a little pressure;  then slice in half and squeeze out as much juice as you can.
  4. Mix the marinade ingredients together in a medium sized bowl. Taste and adjust the seasoning.
  5. Place the chicken, chickpeas, potatoes and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate, in a bowl etc. and pop in the fridge to marinade for a day. Turn the bag over whenever you open the fridge over the next 24 hours.
  6. An hour and a half before you are ready to eat; pre-heat the oven to 200C/ 180C fan/ 375 F. Remove the bag from the fridge and tumble the contents into a large roasting dish – large enough for everything to be spread out so that there is a lot of exposed food surface area. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour.  Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy too. Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven, transfer to a serving platter/dish and scatter over the roasted cumin seeds and chopped coriander.
  7. Serve with a dollop of Greek yoghurt or Tzatziki on the side and prepare to be worshipped.

Copyright – © Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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56 thoughts on “Extraordinary Roasted Chicken, Potatoes and Chickpeas

    • It is so utterly delicious fati. The chicken becomes so tender as a result of the marinade and the initial braise under foil. And the gooey reduced marinade with the crispy bits of potatoes and chickpeas – delicious!

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  1. I can’t wait to make this, Selma. It looks absolutely amazing. Especially with the chickpeas and potatoes – so nutritious and hearty. On a sidenote, I love the BBC and will have to look into the Sherlock Holmes drama. I just finished Bletchley Circle – excellent. What is the GCSE? Good luck to your son! Best – Shanna

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    • Let me and Elaine know what you think if you do Shanna. You MUST find the BBC Sherlock Holmes drama with Benedict Cumberbatch and Martin Wilson – start from the very beginning. I found that I had to watch each episode a couple of times to get the full story! It is very very clever indeed – we are hooked. Last one of the series is tonight – can’t wait! Love Bletchley Circle by the way. Have you seen Call the Midwives? You will enjoy that too – set in the 50’s in a very underprivileged area of London where home births are the norm. Jake is 16 and taking what used to be called “O” levels – I think it’s a Grade 10 equivalent. He has two more years of school left (well after this year) before he starts University. The GCSEs are a national exam that they sit at this point. It is all very stressful as there is so much riding on these results. He will do well – very well but it is a worry nonetheless. Thanks for your well wishes xx

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      • Selma,
        I am in WITHDRAWAL and desperately need another season of Call the Midwives. So, so, so good. Love it. Do you think the lead character is going to become a nun? There have been some allusions to it and I am secretly hoping not.
        I have added seasons one and two of BBC’s Sherlock to my Netflix queue! I can’t wait to start!
        I assume that you are a Downton Abbey fan (who isn’t?!).
        The Paradise and Mr. Selfridge are two other BBC / PBS shows to check out if you haven’t already.
        For American Drama, have you seen House of Cards? Excellent – if you can get your hands on it over in the UK.
        I will try the recipe this week and am very excited. I really enjoy the food you post – all very much “my style” and am enjoying your wonderful photos, too.
        Good luck to your son. He will do well – and it will be a distant memory of stress and study.
        Best wishes to you, Selma! -Shanna

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        • Ah, that would be telling! There are surprises in store though…let me know what you think of Sherlock when you get round to watching it. I also love Downton of course and Mr Selfridge and can’t wait for the next season – didn’t really get into The Paradise but I think that was because I had just finished watching Parade’s End which was so utterly fabulous that anything else that was period was quite dull by comparison. I will look out for House of Cards – thanks for the reccomendation!xx

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  2. I love chicken, chickpeas and roast potatoes. I am certainly going to try this recipe as soon as I get myself some potatoes. I have loads of drumsticks in the freezer. Thanks so much for sharing. It looks so appetizing!!! I shall give you feedback! Have a lovely weekend!

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  3. Our lemons here have a lot of juice. Three lemons would probably fill 3/4 of a cup could you please let me know how much the lemon is in cup or spoon measures approximately? thanks

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    • Hi Liz – Try two lemons and see if you have enough liquid to marinate the chicken, potatoes and chickpeas too. You may just need another half or so. The next time I make this I will measure out the juice and update the recipe.

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      • Hey Selma,
        I made this chicken in January and since then I’ve made it more than ten times. I’ve loved it every time. I have just posted what I made last week. It was delicious as usual. Thanks so much for posting such a delightful recipe. I hope to cook more things from your blog. Have a wonderful week!
        Liz

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        • So happy t hear that Liz!! Over on Hein Stirred, Hein has made a curried version of it – take a look and see – it looks and sounds really good too! I am off to see what you have done with it now. Thanks so much for the feedback too!

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  4. The results are extraordinary! While making the marinade I didn’t think there would be enough to coat everything but it ended up being fine. I didn’t bother peeling the potatos (Yukon Gold, here is the US) and I did cut them smaller so they would be thoroughly cooked (they were.) The cooking time was perfect. The end result was absolutely delicious! Thank you, ladies ,for a wonderful meal!

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    • Carol – thank you so much for taking the time to give us your feedback. I wish I could amend the recipe on F52 to say cut the potatoes smaller but now that it’s won the competition, I can’t edit it. I am so glad you enjoyed the dish! It really is such a winner – incredibly tasty and practically no effort to prepare. Thanks again Carol!

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  12. Hello, I’m just wondering if this dish can be frozen after it has been made … I want to make it for my son’s family and I already have it marinating, and I was intending to freeze it since they are out of town for a few days …

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