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Roast Chicken With Chickpeas


Recipe source: Fine Cooking | Dec 2015/Jan 2016
Crisp-skinned bone-in chicken thighs braise in a stew of fragrant Indian spices, onion, and chickpeas, each flavoring the other, in this simple and satisfying main course.

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  • 1 Tbs. olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • Kosher salt
  • 1 small yellow onion, finely chopped
  • 4 medium cloves garlic, finely chopped
  • 2 tsp. ground turmeric
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne pepper; more to taste
  • 1/2 cup lower-salt chicken broth
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges, for serving


Servings 4
Adapted from


Step 1

1. Position a rack in the center of the oven and heat the oven to 425°f.

2. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Pat the chicken dry if wet and season lightly with salt. Working in two batches, brown the chicken on both sides, about 10 minutes per batch, adjusting the heat as necessary. Transfer to a plate.

3. Pour off all but 1 Tbs. of the fat in the skillet. Add the onion, garlic, turmeric, cumin, coriander, cayenne, and 1/2 tsp. salt. cook over medium heat, stirring occasionally, until the onion softens, about 5 minutes.

4. Stir in the broth, scraping up any browned bits. Add the chickpeas and bring to a simmer. Return the thighs to the skillet, skin side up. Transfer to the oven and roast until the chicken cooks through, 20 to 25 minutes. Top with the cilantro and serve with lemon wedges.

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