Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric
Updated October 2, 2017
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 1 hour, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
1 (3 ½ to 4 pound) chicken, cut into parts (alternatively, 3 to 3 ½ pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
Kosher salt and freshly ground pepper
1 ½ cups full-fat Greek yogurt, divided
5 tablespoons fresh lemon juice, divided
2 teaspoons ground turmeric, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 tablespoon fennel seed
1 teaspoon ground cumin
1 large red onion, thinly sliced, divided
2 tablespoons olive oil
½ cup mint or cilantro leaves, torn
Nutritional analysis per serving (4 servings)
60 grams carbs; 333 milligrams cholesterol; 1401 calories; 33 grams monounsaturated fat; 17 grams polyunsaturated fat; 23 grams saturated fat; 83 grams fat; 16 grams fiber; 1995 milligrams sodium; 103 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken parts with salt and pepper.
- Step 2
Combine ¾ 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.
- Step 3
Place oven rack on the top third of the oven and heat to 425 degrees.
- Step 4
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.
- Step 5
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.
- Step 6
Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Step 7
Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Step 8
Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Private Notes
Comments
I am a good and confident cook, but this was for a dinner party and I did not have time to try it ahead of time so I decided to follow the recipe EXACTLY as written. It was absolutely delicious. I'll make it again and the only change I'll probably make is that next time I will add some cumin to the marinade. I think this recipe could be adapted for any flavor profile - French with herbs de Provence, Thai with soy, lime and ginger, etc.
Big hit with my family who admittedly love Indian and Persian flavors. Modifications to have more leftovers : Used 4 and1/4 lb chicken thighs, 3 cans rinsed garbanzos, 2 red onions, 1 head of broken cauliflower and divided it between 2 sheet pans on middle and upper rack. Changed position partway through. Used more cumin (3 tsp) also some cayenne (1/4 tsp), garam masala on the veggies (1 tsp), and more lemon juice on veggies too (1 lemons worth).Don’t skimp on salt.
Loved it! Here’s how I’ll do it next time. HEAVY on the S&P and onion. Leave a good bit of marinade on chicken. Add another can of chickpeas. Use the lemon onion, yogurt and cilantro as a topping on sliced cucumber as a second side.
Adapted it for kosher. Instead of yogurt I threw some olive oil into the marinade. Doubled the chicken (all skinned legs and thighs) to have leftovers. Didnt bother with the raw onion at the end, just used the entire onion in the recipe. And no side sauce (because yogurt). My kids loved this: the caramrlized red onion, the slightly leathery chickpeas, gently spiced chicken. Served it with brown rice and roasted carrots. Next time will add carrots, another can of chickpeas and throw in some of the marinade before roasting, for a more lemony flavor. This had a schwarma vibe but more interesting. Pro tip: if using skinned chicken parts, lay them flesh-side-down in the pan to keep moist.
i disagree with the skinless thighs. the whole point of this dish to let the chickpeas cook in the fat that renders from the skin while in the oven. @Jules
Delicious weeknight dinner! I love the juicy yogurt marinated chicken paired with the creaminess of the spiced chickpeas and the tartness of the lemony onions and Greek yogurt. I added grated garlic, lemon zest, and some sumac to the yogurt. Also, mint is a must! Served the chicken alongside some roasted cauliflower with smoked paprika and feta.