Zesty Lemon Chicken with Roasted Potatoes & Chickpeas – Smitten Kitchen
Sun-Kissed Chicken Roast with Zesty Potatoes & Chickpeas
Ingredients
Method
- In a large bowl, squeeze the juice of half a lemon and whisk in 1/2 teaspoon dried oregano along with roughly 1 teaspoon of kosher salt (adjust based on your chicken weight). Add the chicken thighs and gently toss to coat evenly. Cover with plastic wrap if you plan to cook later, or begin immediately.
- Set your oven to a blazing 450°F for a quick, crisp finish.
- Cut the remaining lemon into very thin slices (removing seeds) and add them to a 9×13-inch baking dish along with 3 tablespoons of olive oil, the sliced onion, garlic, another 1/2 teaspoon of oregano, an extra teaspoon of kosher salt, and plenty of freshly ground black pepper. Gently fold in the potato wedges and chickpeas until evenly coated. Nestle the chicken thighs on top, skin side up, and drizzle any remaining marinade over the potatoes and chickpeas. For extra crispiness, pat the chicken skin dry and drizzle with a little more olive oil.
- Place the dish in the oven and allow it to roast for 45 minutes. Once the chicken is nearly done and the skin has turned irresistibly crisp, carefully remove the thighs and give the potato-chickpea mix a good stir. Return this mix to the oven for an additional 10-15 minutes to let the potatoes finish browning.
- Return the chicken (with any accumulated pan juices) back to the tray. If needed, warm everything through by popping it in the oven for a couple extra minutes. Garnish with a generous sprinkle of chopped parsley and serve with extra lemon wedges on the side for that extra burst of tang.
About this Recipe:
Experience a delightful spin on a Sunday roast with our Sun-Kissed Chicken Roast featuring zesty potatoes and robust chickpeas. Bursting with lemony brightness and aromatic herbs, this dish is tailor-made for hectic days when you crave a nourishing, no-fuss dinner with a gourmet flair.
Note: I’ve experimented by finishing this with capers, chopped green olives, and on one occasion, a lightly dressed bed of arugula (lemon, olive oil, salt, and pepper). Even a sprinkle of parsley, as shown below, works wonders. Customize to your preference – the dish remains a winning meal regardless.
Ingredients
- 2 lemons, halved
- 1 teaspoon dried oregano, divided
- Kosher salt and freshly ground black pepper
- 4 medium-large bone-in chicken thighs (approx. 2.25 pounds total)
- 3 tablespoons olive oil, plus an extra drizzle
- 1 large yellow onion, halved and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 15-ounce can chickpeas, drained and rinsed
- 3/4 pound Yukon Gold potatoes (about 3 medium), unpeeled and cut into 8 wedges
- A big handful of chopped flat-leaf parsley, to finish
Method
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Marinate the Chicken:
Place the chicken thighs in a large bowl. Squeeze the juice from half a lemon, add 1/2 teaspoon of dried oregano and about 1 teaspoon kosher salt, then toss the chicken gently until coated. Cover if preparing ahead.
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Preheat the Oven:
Heat your oven to 450°F – this high blast will ensure a perfect crisp on the chicken skin.
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Layer the Flavors:
Thinly slice the remaining lemon (removing seeds) and arrange in a 9×13-inch baking dish. Add 3 tablespoons olive oil, the sliced onion, garlic, the remaining 1/2 teaspoon oregano, an extra 1 teaspoon kosher salt, and loads of freshly ground black pepper. Stir in the potato wedges and chickpeas until evenly coated.
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Arrange & Roast:
Nestle the marinated chicken thighs on top of the vegetable mixture with the skin facing up. Drizzle any leftover marinade over the dish and pat the chicken skin dry with an extra drizzle of olive oil. Roast in the oven for 45 minutes until the chicken is almost fully cooked and the skin is crisp.
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Finish Cooking:
Carefully remove the chicken and remix the potato-chickpea blend. Roast the mixture for an additional 10-15 minutes to let it brown and finish cooking. Return the chicken—with any collected juices—back to the pan for a minute or two if it needs reheating.
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Garnish and Serve:
Sprinkle with chopped parsley and serve immediately alongside extra lemon wedges for an added citrus kick.
Special Tip
For an extra burst of flavor and texture, try roasting a few capers or chopped green olives with the vegetables. Their briny tang elevates the dish into a gourmet experience and pairs beautifully with the lemony notes.
Source: Smitten Kitchen