Main Dish # 75 Min.

Roasted Chicken with Potatoes and Chickpeas

400 g tined chickpeas

800 g peeled potatoes and cut them into 3 inch chunks.

1 medium head of garlic, cloves separated.

8 bone in, skin on, chicken thighs.

1 tablespoon olive oil

2 lemons

1 1/2 teaspoons brown sugar

1 tablespoon mayonnaise

2 tablespoon buttermilk

1 1/2 teaspoon harissa paste or hot chili

1 tablespoon tomato paste

1 tablespoon soy sauce

Salt and pepper to season

Serves

5 people

Prep Time

20 Min.

Cook Time

75 Min.

1

Slice the lemon in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.
2

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 or in a bowl and pop in the fridge to marinate for a day.
3

Heat the oven to 200º C (375º F). Remove the bag from the fridge and tumble the contents into a roasting dish, large enough for everything to be spread out. Season with salt and pepper.
4

Cover with foil and cook for 1 hour. Remove the foil and cook for another 15 minutes until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy.