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.
- Serves: 4 persons
- 1(3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
- Kosher salt and freshly ground pepper
- 1 ½cups full-fat Greek yogurt, divided
- 5tablespoons fresh lemon juice, divided
- 2teaspoons ground turmeric, divided
- 2(15-ounce) cans chickpeas, drained and rinsed
- 1tablespoon fennel seed
- 1teaspoon ground cumin
- 1large red onion, thinly sliced, divided
- 2tablespoons olive oil
- ½cup mint or cilantro leaves, torn
Step 1Season chicken parts with salt and pepper.
Step 2Combine 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.
Step 3Place oven rack on the top third of the oven and heat to 425 degrees.
Step 4Combine 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 5Move 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 6Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
Step 7Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
Step 8Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.