Roasted Chicken with Potatoes and Chickpeas

Cooking From Selma’s Table

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_3528I first made this recipe in January 2014 and instantly fell in love with it. Since then I’ve made it more times than I can remember. Somehow I never took any photos but the last time I made it, I took some photos and decided to post it. I always post things I love to cook. It’s so much easier to find them from wherever corner of the world I am in.

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_3530The main spice in this recipe is Harissa paste, but I wasn’t able to lay my hands on any, so I substituted with store bought Thai Red Curry Paste, but the last three times I made it, I used store bought Thai Green Curry paste. I didn’t make many changes; I reduced the amount of lemon juice and added more buttermilk (I’ve sometimes substituted the buttermilk with plain yoghurt). The best part of this recipe is the chickpeas because they soak up the flavour of the marinade and become irresistibly delicious. Be sure to marinate for at least 6 hours but overnight would be most ideal. I love this chicken. It’s one of the best I’ve had in years. For the original recipe, please click here. Thank you, Selma for this delightful recipe.

  • Ingredients
  • 1 x 540ml (19fl oz) can chickpeas, drained and rinsed
  • 800g floury potatoes like King Edward, peeled and cut into three inch chunks (I used new potatoes)
  • 1 whole head of garlic, cloves separated
  • 8 bone-in, skin-on chicken thighs (I used drumsticks instead)

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_9121Please remember to assemble all ingredients before you start

  • Marinade Ingredients 
  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons brown sugar
  • 3 tablespoons buttermilk 
  • 1 tablespoon mayonnaise (I used Hellmann’s light)
  • 1 tablespoon Harissa paste (I used 2 tablespoons Thai red curry paste or Thai Green Curry Paste)
  • ½-1 teaspoon chilli flakes
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_9126Ingredients for marinade

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_9128Combine all marinade ingredients and stir thoroughly

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_9130Marinate the chicken, potatoes, chickpeas and garlic for 24 hours. I just used the oven proof dish to marinate the chicken

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_9134Chicken ready to go into the oven

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_5668Serve

Roasted Chicken with Potatoes and Chickpeas myfavouritepastime.com_3531This is the best chicken I’ve had all year long

Roasted Chicken with Potatoes and Chickpeas

Preparation time: 30 minutes; Cooking time: 1 hour 20 minutes; Serves: 4   Original Recipe

Ingredients

  • 1 x 540ml (19floz) can chickpeas, drained and rinsed
  • 800g floury potatoes like King Edward, peeled and cut into three inch chunks (I used new potatoes)
  • 1 whole head of garlic, cloves separated
  • 8 bone-in, skin-on chicken thighs (I used drumsticks instead)

Marinade Ingredients 

  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons brown sugar 
  • 3  tablespoons buttermilk 
  • 1 tablespoon mayonnaise (I used Hellmann’s light)
  • 1 tablespoon Harissa paste (I used  2 tablespoons Thai red curry paste or Thai Green Curry Paste)
  • ½-1 teaspoon chilli flakes
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

To Garnish

  • 2 teaspoons dry roasted cumin seeds
  • a pack of  coriander leaves, chopped
  • Greek yoghurt or a Tzatziki

Method

  1. Mix all the marinade ingredients in a medium sized bowl and stir until thoroughly combined. 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, in a bowl etc. and pop in the fridge to marinade for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (I marinated in the baking dish)
  3. Pre-heat the oven to 390°F (200°C; 180°C fan).
  4. Remove the marinated chicken an hour in advance and pour the contents onto a roasting dish in a single layer. Season with salt and pepper. Cover the dish tightly with foil and bake for one hour.
  5. Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy too. Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and sprinkle over the roasted cumin seeds and chopped coriander.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

63 thoughts

    1. […] before Thanksgiving I read a post on Liz’s blog My Favourite Pastime for chicken with roasted potatoes and chickpeas. I made it soon after reading and the whole family […]

      Thanks for cooking the chicken, twice. How encouraging. I wish you a very Happy New Year. I hope you enjoy 2015!!!!!
      Liz

    1. Oh, I have not found the chickpeas , by the way ! LOL!!!
      and I am gonna make it tomorrow with peanuts!
      I visit to recheck the recipe. :))

  1. My plan to photograph this went out the door when I got called into work and had to leave Russ to cook it Liz. He at some, then we ate the rest the next day for lunch. It was amazing and will get made often I think as it’s so simple to do and super yummy.

    1. Oh I am so glad you still managed to eat the chicken for lunch and also enjoyed eating it. I have made this recipe so many times and every time I make it tastes more delicious than ever!! Thanks for trying the recipe. You’ve made my day end beautifully!!! have a wonderful weekend!
      Liz

  2. I just put this in the fridge to marinate Liz. I used one teaspoon of harissa paste as mine is hot enough to blow your head off-otherwise I followed the marinade to the letter. I used 4 big thigh cutlets (bone in) three potatoes and a 16oz can of chickpeas. I left the marinade quantities as written just because that’s easier lol. I’ll let you know how it cooks up tomorrow.

    1. Thanks so much. I started with the more recent comment. I am glad you made, ate and enjoyed it. Thanks so much for the feedback and for cooking from this blog. You’ve made my weekend!
      Liz

    1. Ha ha, so I’m not the only one with colossal amounts of drumsticks. My freezer is full…I hope you find time to implement “the better plan”. Have a lovely weekend!
      Liz

  3. I cannot remember if I have shared this with you yet, but chicken is without a doubt one of my favourites since I have been a kid! (So much so that my mother still giggles when I say the word “chicken” and then inevitably comes up with some uncomfortable anecdote) So I have cooked endless chicken recipes – but this…wow what a find. It looks and sounds fabulous!

    1. Hi Afra,
      I think most children love chicken. We used to especially love the drumsticks, but when the meal was a whole chicken then only two drumsticks were available and this caused a lot tension. This chicken tasted really nice. I would highly recommend it. I hope you’re enjoying the weekend!
      Liz

    1. In fact this one is the one I cooked on the day you were supposed to be visiting Ontario. You missed a great meal. We devoured everything the same night.
      Liz

    1. Okay Ralph, the next time I am roasting chicken there will be some parsnips on the side, and cut lengthways as instructed. I shall give you a feedback!!!
      Liz

        1. Oh yes Ontario is good, except for the cold. We had our last warm weather yesterday. I enjoyed myself, immensely. I am cooking dinner right now. Have a fantastic week!
          Liz

  4. I finally got the hummus right . . . so my bag of five pounds of chick peas will come in handy. It is a great snack, if one can limit the number of chips or crackers needed. Could use cucumber slices, I suppose! Or carrot sticks. ;->

  5. I love that you have used a Thai curry paste for the harissa – I can just imagine how wonderful that must have tasted! And I also really like your photos too – much better than mine!! Thanks for trying and loving it!!!

    1. Thanks so much Selma. This recipe of yours is a hit. It has become a family favourite here. I love, love, love the marinated chickpeas. They taste awesome. I shall be browsing your blog for more recipes. Take care and have a fantastic day!
      Liz

      1. Hi Judilyn. I’m not too sure what sort of pepper is used. I think it varies from manufacturer to manufacturer. I drizzle it over a little plain yoghurt which takes the edge off the heat. And I use it sparingly to better appreciate the spiciness of it rather than having my tastebuds incinerated by too much heat!!

  6. Oh, Liz, this is looking marvelous!
    I wonder if i should try making it, but using peanut instead of chickpeas.
    (I once ate curry containing peanuts and it was delicious – it looked a bit like this) 😀

    1. Thank you, Hari. It tasted delicious too! Has Sinabung cooled down. I hope the displaced people will be able to get back to their houses. Have a good week!
      Liz

      1. ah yes, they are starting to move back to their villages now. 🙂

        Thank you and other fellow bloggers and readers who have prayed for us. 😀

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