Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas

By • January 11, 2014 • 69 Comments



Author Notes: After its stint in the oven, the marinade cooks down to this incredible, sticky savoriness around the potatoes and chicken. And when combined with the crispy bits of chickpeas, tender chicken, and marinade-sodden potatoes, it's heaven on a plate. This is adapted from Elaine Boddy's "Lebanese Inspired Potatoes and Chickpeas" from her lovely blog "foodbod."divasparkle

Food52 Review: WHO: Divasparkle is an adventurous cook who hails from across the pond, in London.
WHAT: A comforting one-dish meal with a sauce built in.
HOW: If you've read the title of this recipe, you know the method -- just marinate, roast, and eat.
WHY WE LOVE IT: This is the ultimate dinner-party dish; it will taste like you've been working on it all day, but you'll know the truth: You spent 10 minutes mixing the marinade and turning on the oven, and had the rest of the day to yourself. Tell them, or don't; it's up to you.
A&M

Serves 4 to 6

  • 400 grams chickpeas (about one 15-ounce can)
  • 800 grams potatoes
  • 1 medium head of garlic, cloves separated
  • 8 bone in, skin on, chicken thighs
  • For the marinade:
  • 1 tablespoon olive oil
  • 2 to 3 lemons
  • 1 1/2 teaspoon brown sugar
  • 1 tablespoon mayonnaise
  • 1 tablespoon buttermilk
  • 1 teaspoon harissa paste (or to your taste)
  • 1/2 teaspoon chile flakes
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • Salt and pepper to season
  • To finish/serve:
  • 2 teaspoons dry-roasted whole cumin seeds
  • 80 grams chopped coriander leaves and stalks (or one small handful)
  • 300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)
  1. The day before, rinse and drain the chickpeas. Peel the potatoes and cut them into 3 inch chunks.
  2. Give the lemons 30 seconds or so in the microwave to help release more juice, or roll on a flat surface while applying a little pressure. Slice in half and squeeze out as much juice as you can. Mix the marinade ingredients together in a medium bowl. Taste and adjust the seasoning.
  3. 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 or in a bowl and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours. (Alternatively, you can just mix the chicken, marinade, and other ingredients in a bowl, and place that bowl, covered, in the fridge, mixing occasionally as it marinates.)
  4. An hour or so before you are ready to eat, heat the oven to 200º C (375º F). Remove the bag from the fridge and tumble the contents into a roasting dish large enough for everything to be spread out. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour. 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. Watch carefully to make sure the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven and scatter over the roasted cumin seeds and chopped coriander leaves.
  5. Serve with a dollop of Greek yoghurt or tzatziki on the side, and prepare to be worshipped.
Jump to Comments (69)

Comments (69) Questions (3)

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3 days ago seemeredithcook

The flavor of this dish is great, but I'm still scratching my head over the execution. I cooked the ingredients, tightly covered in foil, for 375 for an hour per the instructions. When it was time to remove the foil, the chicken looked borderline raw. After 15 minutes, when the skin was supposed to be crispy, it was far from. I ended setting my timer for several 15 minute increments, and after nearly an hour of "Round 2," I gave up. (The skin had just started to brown, but wasn't crispy.) I re-read the recipe, did a double take at my oven temperature. I seemed to be following everything to spec. Was there a crucial step I overlooked? Did my oven suddenly quit on me? Did I buy the world's most stubborn chicken thighs? I really want to make this again, I just don't want to run back and forth to the oven every 15 minutes to do it. Any ideas?

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12 days ago ehrrin

Just made this, and the kitchen smells heavenly. The only substitution I made was yogurt for buttermilk. My sauce (marinade) broke while cooking. Do you think it was the yogurt? I ate a couple pieces of potato & chickpeas, and it tastes great, just not nearly pretty as yours.

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about 1 month ago Mariana Buchman

Great recipe.instead of canned garbanzos I used freshly soaked and cooked ones. Also, I added paprika, garlic powder and a smidge more cumin and harissa. Overall, a lovely recipe. Thanks for sharing.

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2 months ago soozy

Do you think this would work with Japanese Sweet Potatoes instead of traditional white potatoes? We try and avoid white potatoes. Thanks!

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4 months ago Josie Marsh

This was great. The only slight change I will make next time is to use my largest roasting pan (the one I usually use for big turkeys) so that everything gets just a tad crisper.

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5 months ago CaribLady

I was really excited after reading the reviews on trying out this chicken recipe. This was a huge disappoint. Despite the marinade this dish had no flavor. It tasted like I brought home the chicken from the market and placed it in the oven. I followed the recipe exactly and for the life of me, I cannot understand how people found this dish to be so yummy. Maybe because I am of caribbean heritage and require our meals to have substantial flavor. Huge waste of my time and money.

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5 months ago divasparkle

Oh, I am so sorry that this didn't work out for you. I know that when I make something for the first time, I like to taste as I go along and adjust to my palate. I hope that you give this a go again and bump up the spicing in the marinade until it is to your taste - thanks for weighing in with your comments.

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5 months ago Gastronomix

This looks so yummy, I've got to schedule it in for this week. Quick question- we don't use/like mayo, is there a valid sub for it?

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5 months ago rusti chalmers

At our house we prefer Miracle Whip. You may be able to substitute some mayo ingredients for homemade mayo. However, when I've used mayo to cook chicken (only a couple of times), I've not been able to taste the mayo...

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6 months ago pqmommy

This really is extraordinary! The marinade is odd and doesn't seem like nearly enough to cover and yet it does. And the end product is terrific! Thanks!

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6 months ago divasparkle

Pleasure - I am so glad that you enjoyed it. Thank you so much for your feedback - it is much appreciated. If you have a minute, I would be so grateful if you would leave a comment on my blog - http://selmastable.wordpress...

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6 months ago pqmommy

Done. Thanks again!

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6 months ago divasparkle

Thank you so much!!

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6 months ago rusti chalmers

In Canada, powdered buttermilk is commonly carried in the bulk section of most grocery stores as well as packaged on the shelf. I have a B&B so make a lot of fresh bread. I prefer fresh buttermilk, but always have powdered on hand for drop in guests.

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6 months ago divasparkle

I have yet to see that here in London but we have a lot of Polish grocery stores where I live and they all carry it in 1L packs which works out really well for me!

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6 months ago Sara

What kind of potatoes did you use?

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6 months ago divasparkle

I'm in the UK and we have different varieties and names so if I tell you to use floury potatoes - the kind you would use to make roast potatoes - would that help at all?

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6 months ago Sara

Yes thanks!

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6 months ago divasparkle

Glad to help - have you tried it yet and if so what did you think?

Stringio

6 months ago Myra Model

Loved the flavor (even w out the harissa paste which I didn't have time to pick up) but left it in the oven too long. I have a very old oven, waited until it was super crispy but then it came out way too dry, and didn't love the dark meat(: Next time will try it with breasts instead, and the paste. Hopefully I will better luck!

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6 months ago divasparkle

Oh dear - so sorry to hear that. I cannot function without a kitchen timer just because I have no sense of time and can get distracted and loose track soooo easily. I have not tried it with breast meat but a few people on here have done so successfully. You should probably add them about 15 mins after everything else. Glad you like the flavour though :)

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6 months ago Bee

This was DELICIOUS! Served it with a Vietnemese chopped salad! Flavour explosion. :)

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6 months ago divasparkle

Bee - I am so glad you enjoyed it!! Now what was in your Vietnamese chopped salad? Details please!!

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6 months ago Bee

Yes, I serve your recipe in a big pasta bowl, alongside the wonderful, delicious Vietnemese Chopped Salad I got off of the GOOP website. The salad is punched with flavour, just like the extraordinary chicken. This is my version of a "glory bowl." Such a good mix of flavours! http://www.goop.com/journal...

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6 months ago Lex Nelson

Made this last week and it was amazing! I used chicken breast instead of the thighs, added an extra teaspoon of harissa paste (found it at Whole Foods), and cooked for about 8 minutes longer than called for (my oven is really old). Turned out great! Will definitely be making this again soon.

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6 months ago divasparkle

Lex - thank you so much for the feed back! I am so happy that you enjoyed it! I also blog and would love it if you would visit/follow me. www.selmastable.wordpress.... Selma from Selma's Table

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6 months ago Carolina

I was kind of skeptical about this combination... harissa, soy, mayo and sugar? However, the rave reviews made me try it. And boy was it good! My only substitution was yogurt for buttermilk since I didn't have any on hand. Fascinating mix of flavors and great, quick one-pot meal!

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6 months ago divasparkle

Carolina - I too, was really sceptical about the combination but it really works! I am so glad that you tried it and it won you over. Yoghurt is a good sub. I recently made this with sumac instead of the harissa and that was lovely too.

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5 months ago Iain

How much sumac? :-)

Stringio

6 months ago Myra Model

I'd love to make this tonight but if I do the marinade for a few hours instead of overnight, will I be sacrificing alot of flavor?

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6 months ago divasparkle

Myra - I am so sorry not to have responded sooner. I don't know where to adjust the settings so that I get a notification when there is a comment. The marinade does have a lot of flavour and as it all cooks together, the flavour won't be lost but the chicken won't be as tender as it could and the flavour will not penetrate as far but it will still be really tasty.

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6 months ago Love2Cook

Tried this and loved the flavour. Doubled the marinade ingredients so there was more of that wonderful-tasting sauce. However, 3-inch chunks of potatoes were still raw in the middle after an hour in the oven. Next time I will cut them much smaller and maybe even parboil first. Otherwise, great recipe!

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6 months ago divasparkle

Sorry to hear about the raw potatoes - probably best to make them smaller next time. Glad you liked it otherwise!

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7 months ago Maureen

made this tonight, wonderful. did add a couple of breasts to see how they would turn out, they were perfect. will make again. thanks!!

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6 months ago divasparkle

Glad you like the recipe Maureen - I am making a version now with a spatchcocked chicken and some cauliflower florets too...

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7 months ago Liesl

I know that everyone likes thighs better for flavor, but I just don't like them. If I do this with breasts do I change the cooking time? Thanks!

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6 months ago divasparkle

Hello Liesl - if you want to use breasts, set them aside when you start the chickpeas and potatoes off and then add them for the last 20 minutes or so.

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7 months ago KakiSue

This dish will be perfect for our crazy winter weather--I will be making it tomorrow (after it marinates today)! I couldn't resist the combination of easy pantry items with the added flavor of harissa and tzatziti, gooey marinade reduction and crispy chickpeas.
buttermilk note: I have found commercial buttermilk powder to be an indespensible pantry item and recommend it

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7 months ago divasparkle

I have yet to see the powder here in London but then, I haven't been looking for it! Please come back and let me know what you thought of the recipe - thrilled that you are making it...

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7 months ago esbee

Any chance there is a substitute for buttermilk so that I don't have to go buy a pint in order to use a tblsp?

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7 months ago divasparkle

Hi Esbee - You can make a buttermilk substitute by adding some lemon juice or vinegar to milk. I know this sounds a bit mad but I always have some in the fridge because it makes beautiful pancakes on a Sunday and also Soda Bread…and I love marinating chicken in it too… Here is a link for buttermilk subs http://food52.com/blog...

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7 months ago Diane Prenatt

I've found that unflavored yogurt is a good substitute for buttermilk. I've substituted it for anything from a tablespoon to a cup and the (roughly) similar combination of dairy/acid seems to work.