Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roast Chicken with Chickpeas

Scott Phillips

Servings: 4

Crisp-skinned bone-in chicken thighs braise in a stew of fragrant Indian spices, onion, and chickpeas, each flavoring the other, in this simple and satisfying main course.


  • 1 Tbs. olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • Kosher salt
  • 1 small yellow onion, finely chopped
  • 4 medium cloves garlic, finely chopped
  • 2 tsp. ground turmeric
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne pepper; more to taste
  • 1/2 cup lower-salt chicken broth
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 870
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 265
  • Sodium (mg): 780
  • Carbohydrates (g): 63
  • Fiber (g): 17
  • Protein (g): 67


  • Position a rack in the center of the oven and heat the oven to 425°f.
  • Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Pat the chicken dry if wet and season lightly with salt. Working in two batches, brown the chicken on both sides, about 10 minutes per batch, adjusting the heat as necessary. Transfer to a plate.
  • Pour off all but 1 Tbs. of the fat in the skillet. Add the onion, garlic, turmeric, cumin, coriander, cayenne, and 1/2 tsp. salt. cook over medium heat, stirring occasionally, until the onion softens, about 5 minutes.
  • Stir in the broth, scraping up any browned bits. Add the chickpeas and bring to a simmer. Return the thighs to the skillet, skin side up. Transfer to the oven and roast until the chicken cooks through, 20 to 25 minutes. Top with the cilantro and serve with lemon wedges.


Rate or Review

Reviews (4 reviews)

  • RachelManion | 10/08/2016

    This is a quick and easy dinner that has a ton of flavor and is warm and comforting with out being a ton of calories. I have tried it with both skinless and skin the skin gives more flavor but both are great.

  • User avater
    JoanT | 06/29/2016

    Could this be better? Deep Mediterranean flavors with the added bonus of being quick and gluten free for our daughter. This will be part of our regular meal plan in the future.

  • SaMaz | 01/09/2016

    Followed recipe exact and it was so delicious! It was voted a family favorite ... will be making again and again!

  • Kellygirl01 | 12/15/2015

    Excellent flavors! Rather than roasting in the oven, simmered on low heat until tender!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial