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CRISP ROASTED CHICKEN WITH CHICKPEAS

Updated: February 5, 2013 10:44AM



MAKES 4 SERVINGS

2 lemons

2 (15-ounce) cans
chickpeas, drained

2 tablespoons extra-virgin olive oil

1

1/2 tablespoons garam masala, divided

3 teaspoons kosher salt, divided

1

1/2 teaspoons pepper, divided 1 (3

1/2 -pound) whole chicken, rinsed, patted dry

4 thyme sprigs

3 tablespoons unsalted butter, softened

1 pound carrots, peeled, trimmed, and cut into 1-inch rounds

Gremolata:

3 tablespoons chopped fresh parsley

1/2 teaspoon finely grated lemon zest

1 small garlic clove, minced

Preheat oven to 400.

Quarter the lemons lengthwise and remove and discard any seeds. Thinly slice 6 of the lemon quarters crosswise (you will get little triangles) and, in a bowl, toss them with the chickpeas, oil, 1/2 tablespoon garam masala, 1 teaspoon salt and 1/2 teaspoon pepper.

Season the inside of the chicken cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Fill the cavity with the remaining lemon wedges and thyme sprigs. Rub the outside of the chicken all over with the remaining 1 tablespoon garam masala, 1 teaspoon salt and 1/2 teaspoon pepper. Rub the butter all over the skin.

Scatter the carrots in the bottom of the largest roasting pan you have, the one you use for the Thanksgiving turkey. Place a wire roasting rack over the carrots; arrange the chicken breast, side up, on the rack. Roast 30 minutes, stirring carrots occasionally. Scatter the chickpea mixture into the bottom of the roasting pan. Continue to roast until the chicken’s thigh juices run clear when pierced with a knife, 45 to 60 minutes longer. Let the chicken rest 5 minutes before carving.

Make gremolata. Combine the parsley, lemon zest and garlic in a bowl. Spoon the carrot-chickpea mixture onto a platter; arrange the chicken on top. Sprinkle gremolata over dish and serve.

From Cook This Now
by Melissa Clark



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