Roast Chicken Chickpeas Leeks Lemon Recipe

I absolutely love this recipe because it perfectly combines juicy, tender roasted chicken with the comforting and savory flavors of leeks and chickpeas. Plus, it’s super easy to prepare and fills my kitchen with the irresistible aroma of garlic and thyme, making it the ultimate cozy dish!

My love of crafting filling meals shows in my recipe for Roast Chicken with Chickpeas, Leeks, and Lemon. This dish, an amalgam of taste and nutrition, stars a whole chicken; pair it with protein-rich chickpeas, and you’ve got a dish that fulfills any dinner table’s promise of hearty sustenance.

The leeks and thyme in my recipe boost the Roast Chicken’s flavor profile to that of a meal any sensible human or chicken could cozy up to.

Ingredients

Poultry: Rich in protein, which is necessary for the repair and growth of muscles.

Leeks: Abundant in fiber, which helps with digestion and supports a healthy gut.

Garbanzo beans: Outstanding source of protein and fiber that comes from plants.

Vitamin C and the delightful citrus flavor characterize the lemon.

Garlic: Strengthens the immune system and provides anti-inflammatory benefits.

Thyme: Has antioxidants, boosts fragrance and taste.

Ingredient Quantities

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• 1 whole chicken (about 4 pounds)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 leeks, white and light green parts, sliced
• 1 can (15-ounce) chickpeas, drained and rinsed
• 1 lemon, sliced
• 4 sprigs fresh thyme
• 3 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 cup chicken stock or white wine

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Instructions

1. Set your oven to 425°F (220°C) to heat.

2. Using paper towels, pat the chicken dry, and then season it salt and black pepper to taste, both inside and out.

3. In a big oven-proof skillet or roasting pan, pour 1 tablespoon of olive oil. Turn the heat to medium and add the leeks. Cook the leeks in the oil until they are soft; this takes about 5 minutes.

4. Place the chickpeas in the skillet, along with the sliced lemon, fresh thyme, minced garlic, paprika, and the rest of the olive oil. Mix well to bring everything together.

5. Set the chicken, breast side up, atop the leek and chickpea mixture.

6. In the skillet, pour the chicken stock or white wine around the chicken.

7. Place the skillet in the oven that has been preheated, and let it roast for approximately 1 to
1.5 hours. The result we are looking for is a golden brown chicken; also, the juices should run clear when the knife test is performed on the thickest part of the thigh.

8. Should the top of the chicken begin to brown too quickly, you can cover it with foil—a method that keeps the breast moist while allowing the rest of the bird to continue browning and to reach temperature.

9. After cooking, take the chicken out of the oven and allow it to rest for 10 minutes before you carve it.

10. Accompany the chicken with the thoroughly cooked leeks, chickpeas, and savory pan juices. Enjoy!

Equipment Needed

1. Oven
2. Paper towels
3. Oven-proof skillet or roasting pan
4. Stove (for medium heat)
5. Measuring spoons (for olive oil and paprika)
6. Knife (for slicing leeks and lemon, and for the carving process)
7. Cutting board
8. Tongs or spatula (for mixing chickpeas, lemon, thyme, garlic, paprika, and olive oil)
9. Aluminum foil (for covering the chicken if it browns too quickly)
10. Thermometer (optional, for checking the chicken’s temperature)
11. Serving platter or dish (for serving the chicken along with leeks, chickpeas, and pan juices)

FAQ

• Q: Can I use boneless chicken for this recipe?Q: Is it possible to use something other than chicken?
• Q: What can I serve as a side dish?A: This dish goes well with a complete meal of fresh green salad or roasted vegetables.
• Q: Can I use dried thyme instead of fresh?If fresh thyme is unavailable, A: Yes, use about 1 teaspoon of dried thyme.
• Q: Is there a substitute for leeks?A: You can replace leeks with onions or shallots, if necessary; however, leeks offer a distinct flavor.
• Q: How do I know when the chicken is cooked through?The meat thermometer should read 165°F (74°C) when checking the internal temperature.
• Q: Can I make this recipe ahead of time?A: Optimal flavor and texture make it best for you to roast the chicken just prior to serving—though you can prep the ingredients ahead of time.

Substitutions and Variations

Instead of olive oil, you can use 2 tablespoons vegetable oil.
A sliced onion can substitute for the leeks.
1 can (15 ounces) white beans or cannellini beans can substitute for chickpeas in this recipe.
A sliced lime can substitute for a lemon.
1/2 teaspoon smoked paprika or, as a substitute for paprika, cayenne pepper

Pro Tips

1. Seasoning the Chicken Before seasoning the chicken, consider letting it air dry uncovered in the refrigerator for a few hours or overnight. This will help the skin become more crispy when roasted.

2. Enhanced Aroma For an extra flavor boost, rub a mixture of olive oil, salt, pepper, minced garlic, and a touch of paprika under the skin of the chicken, especially on the breast area.

3. Layered Flavors Slightly toast the chickpeas in the skillet before adding other ingredients. This gives them a nutty flavor and adds a different texture to the dish.

4. Lemon Zest Add a bit of lemon zest to the leek and chickpea mixture for added brightness and to complement the lemon slices.

5. Wine Reduction If you opted for white wine, consider reducing it by half in the skillet before deglazing. This will intensify its flavor, enriching the dish’s overall taste.