CHICKEN WITH ROASTED CHICKPEAS
Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.
- Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.
CHICKEN SALAD WITH ROASTED CHICKPEAS AND CARROTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za'atar and toss to coat. Let cool slightly.
- Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
- Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za'atar.
SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Provided by Alison Roman
Categories dinner, lunch, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams
ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
CHICKEN WITH ROOTS & CHICKPEAS
A filling and healthy meal that's great for an easy supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.
- When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.
Nutrition Facts : Calories 590 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 2.12 milligram of sodium
ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES
This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.
Provided by Primordial
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F
- Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
- Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
- Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
- Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
- When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.
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