One-Pot Wonders
Extraordinary Roasted Chicken With Potatoes & Chickpeas
Popular on Food52
144 Reviews
Linda P.
November 19, 2022
Delicious! We loved the marinade flavors and made it quite spicy. It took longer to brown than 15-20 minutes and never really got crispy, but it was delicious nonetheless, not to mention simple to prepare.
angrychef1
April 23, 2021
During the lockdown, I have learned to cook, and have made many fabulous Food52 recipes. Unfortunately, I would not make this one again. I did the 24-hour marinade, flipping the zip-lock bag, as suggested, in fridge. Though the marinade resulted in very tender chicken (great!), the overall flavor was a little bland, nondescript. No big deal, but to achieve a crisp skin, I threw it under the broiler for a few minutes. It was pretty. Just not that tasty.
InlandMurmur
February 2, 2021
What an awful recipe. I didn't anticipate that this contest-winning dish would be basically wrong at every step. The ingredients are solid. However, you'll notice all these comments say that "this was awesome, except I did everything orally different." I won't rehash here, but I will say DO NOT MAKE THIS RECIPE AS WRITTEN.
Isadora
February 2, 2021
Totally agree. Don't bother with this recipe! A waste of your time and ingredients.
ann H.
June 3, 2020
This is a wonderful recipe. I followed the recipe exactly, and this will be on rotation in our house.
Thanks for sharing this.
Thanks for sharing this.
Elizabeth M.
May 26, 2020
My whole family, including my four year old, loved this! I modified it based on another users comments. Tripled the harissa (we like spicy food but even then it wasn’t too hot at all), sliced the potatoes thinly, sautéed onions and browned the chicken before roasting it. It was absolutely delicious!
Amanda G.
May 10, 2020
We just finished this for Mother’s Day dinner. What a great dish
I subbed sweet potatoes for the white potatoes, added onions and used cut up chicken breasts
I did not marinate overnight. Whoops. Didn’t matter at all.
I did salt the meat prior and also sautéed the onions and browned the chicken before putting it all in the oven.
I added all the marinade to the mixture prior to putting in the oven in my Dutch oven. Bumped the temp up to 400 and removed the lid after reading the reviews. Stirred every 20 minutes.
Served with fresh day old sourdough bread and shelled edemame on the side to add green.
The yogurt was essential. I used the recipe used in Food52’s fish tacos- cuz I made those last night and they were really good.
Give it a try and keep an eye on it because I could see how it would go wrong if you just set it and forget it.
I subbed sweet potatoes for the white potatoes, added onions and used cut up chicken breasts
I did not marinate overnight. Whoops. Didn’t matter at all.
I did salt the meat prior and also sautéed the onions and browned the chicken before putting it all in the oven.
I added all the marinade to the mixture prior to putting in the oven in my Dutch oven. Bumped the temp up to 400 and removed the lid after reading the reviews. Stirred every 20 minutes.
Served with fresh day old sourdough bread and shelled edemame on the side to add green.
The yogurt was essential. I used the recipe used in Food52’s fish tacos- cuz I made those last night and they were really good.
Give it a try and keep an eye on it because I could see how it would go wrong if you just set it and forget it.
Elizabeth M.
May 26, 2020
Thank you so much for your notes! I followed your suggestions and the dish turned out great.
askacharlton
January 29, 2020
This recipe was delicious however, I also found that there would have been too much sauce for the chickpeas and potatoes to crisp so I removed half the sauce after the initial hour in the oven which I then used to make a gravy-like sauce. I also removed the potatoes and some of the chickpeas and added them to a different pan along with some duck fat so that they went really crunchy.
Bridget A.
December 7, 2019
We loved this -- so different than our usual chicken recipes! Good one to make when you are having friends over -- so much is done the day before.
Sabine G.
November 28, 2019
We LOVED this. However, there was a ton of sauce that needed to be cooked down so I boiled it off on the stove top. I'd recommend not covering at all for the entire duration of cooking or just cooking off as I did. This was so easy to prep and loved the flavors. Will be making again...and again....and again!
Stevie
June 27, 2019
This was a good one pot chicken dish. After reading the other reviews, I increased the amount of harissa paste substantially (my family likes spice) and I sliced the potatoes thin in a food processor. I followed the cooking instructions and did not find the dish too saucy or greasy. My only gripe is that my chickpeas were not crispy.
Hollis R.
March 8, 2019
great global recipe! the toasted cumin seed and chopped cilantro are Latinx-ish, and the addition of Tzatziki on the side is oh-so-Greek -- what a nice touch! added together, this is a real Greco-Roman recipe, a real example of *culinary cultural appreciation* at its best -- i like grated cucumbers and garlic in my tzatziki, with coarsely-ground fresh black pepper a very *fruit-forward* essential. the harissa paste, chili flakes, and tomato paste add a nice North African touch(maybe Morocco?), and the soy sauce provides some Eastern umami. truly an international feast!
Melissa M.
November 21, 2018
Forgot to ask -- does anyone have a clue on how to determine calories per serving for this recipe?
Melissa M.
November 21, 2018
This dish - easy to assemble - was devoured and received high praise from four reliable foodies on a bitter cold Saturday night. Leftovers reheated in 375 degree oven for 20 minutes were even more rewarding and satisfying. This is definitely a keeper recipe. I will add that a gallon size freezer bag wasn't big enough for all the ingredients but a bowl is fine. Large rectangular roasting dish was perfect and all ingredients carried the tangy and roasted flavor of the marinade.
caroline0ne
October 11, 2018
The 2nd step involves "the" lemons; but there are no lemons listed as ingredients. Please advise.
BR95510
October 11, 2018
2nd item under "For The Marinade." 2 lemons - up to 3. Unless it's been corrected since you posted.
krikri
January 15, 2018
My version had thighs and drumsticks; lemon, lime, and orange juices and orange zest (we only had one lemon and one lime but 1 orange tree); normal potato and sweet potato; and no brown sugar. I baked it in a rectangular pyrex, not on a baking sheet as I'd considered (I thought it might be too spread out and get dry). Cooking times were pretty close to as the recipe said, although to get the full effect of my version you have to throw some of it onto the floor of the oven before the last foil-less 15minutes (cursing, to taste). It was delicious and tasty and golden but not crispy or gooey and delicious. We really liked it. Next time I'll try for the crispy goo and hopefully keep it all in the pan.
HoiDauBepAAu
October 20, 2017
It's a good recipes for me. In my counstry. I will try this for my bussiness
MSargent
October 7, 2017
This was a great recipe! I roasted UNCOVERED for 1 hour at 400 degrees in a metal roasting pan. Right amount of sauce and the thighs and potatoes were done perfectly. Love incorporating full fat greek yogurt in anything recipe I can find.
BR95510
May 1, 2017
I agree with those calling it disappointing. Mine had very little "sauce," and was quite dry. The flavor was good, but overall, for the work and the time involved, I wouldn't bother making it again.
BR95510
October 18, 2019
I did follow the directions to a 't' and my oven is new and calibrated correctly for temperature. Unfortunately, not every recipe is a winner. No fault of the cook.
lydiajane260
January 18, 2017
I found this disappointing, and not extraordinary at all. I used a large sheet pan as some of you suggested but the sauce was a runny mess. Certainly not a glaze and no danger of burning up as the recipe suggests. I took the skin off the thighs, and they stayed moist throughout the cooking--thank goodness they didn't add additional fat and grease to the runny sauce.. Let's call this a sheet-pan meal and make this one instead--we LOVE this one-dish sheet pan chicken: http://cooking.nytimes.com/recipes/1017359-roasted-chicken-with-potatoes-arugula-and-garlic-yogurt:
Rich
August 23, 2016
Not a bad dish. Chicken needs adding to the last half hour of the cooking time otherwise the chicken thighs are way over cooked. Finish off on the stove top to thicken the sauce. Chickpeas hold the majority of the flavour. Would give it a decent 8/10 for taste, something new often tastes better than after its been made a few times.
Susan L.
March 24, 2016
When I make this dish I use thighs only, I don't cover it, and I put it in the upper third of the oven to ensure browning. I also add sliced cauliflower and reduce the potatoes. After cooking I also sprinkle with chopped parsley, which really authenticates up the flavour.
ItsBrooksie
March 15, 2016
I love this. I've made it twice now and always look forward to the lunch leftovers at work. A few notes: don't leave out the Greek yogurt, it's so tasty with the rest. And I added some orange zest to the marinade the second time I made it, which was a great addition with the rest of the flavors. I agree with a commenter below about doubling the chickpeas and using less potato.
Isadora
February 25, 2016
Disappointing. For all the marinating time, the number of ingredients, and the trouble reducing the sauce, the flavor of this dish was rather insipid. The yogurt was essential to perk it up. Leftovers reheated the next night were somewhat better. I shared the recipe with a friend and he had the same response.
lilroseglow
January 5, 2016
This was very tasty, and a good one-pot weeknight dinner. With a salad, this is a complete meal. I used a whole cut-up chicken instead of thighs which I think was a good call - too much grease with all thighs. Did not marinate at all, just mixed together and cooked right away. Seemed fine that way. Also, pan size is CRUCIAL and really effects the cooking time and method. I used the bottom of my standard roasting pan/rack, which was just barely big enough. Cooked at 400 for 20 minutes covered in foil, then removed the foil and cooked for another hour+ to get the liquids cooked away to a glaze. Next time, I would skip the foil covering and just roast uncovered, stirring occasionally until cooked through and liquids reduced to a glaze. Following the recipe, it was not spicy at all, which surprised me. The tzatziki was important to the final dish - do not skip. I think cumin and cilantro were good but optional.
Samantha
January 4, 2016
Unbelievable! I wasn't sure if I would like it (chicken is my least favorite meat) but I had seconds and my family devoured it!
StellaB
December 31, 2015
I made this last night. It pretty much worked out as written. Not sure why the marinade didn't thicken for some people. I cooked it on a cookie sheet at 390 and finished it at 425. Maybe the secret is the shallow pan. Overall I thought it was good however a little blander than expected. It needed the tzaziki to give it some vibrancy. Served with a nice prosecco.
Shortrib
October 19, 2015
Chicken needed an extra 15 mins (uncovered) to brown. Potatoes still not done and tons of liquid in the pan. I removed the chicken & gave the dish a further 30 mins to brown the potatoes & reduce the liquid. Final result was tasty , but mild. I'II go back to my favorite roast chicken pieces with garbanzos, tomatoes and (smoked) paprika on another well known (if not well-loved) recipe site!
Jennifer
October 11, 2015
Seriously this was insane. I doubled the recipe and used 2 whole chickens. I also added carrots. I left out the chili and Harissa, but had chili sauce to add if they wanted it. I spread everything out in shallow dishes and the cooking time was perfect. My family, guests, and 4 year old devoured it. Definitely going in the easy, delicious, dinner party repertoire.
Britgirl
October 7, 2015
I've made this a couple of times, here's my amendments. Firstly 200C is more like 400F, after you've baked the chicken etc for an hour, take off the foil and up the temperature to 425F, and bake for about another 20 to 30 minutes, this will ensure the chicken crisps up and a lot of liquid evaporates. In order to ensure the potatoes cook properly cut them into smaller chunks. My kids think that less potatoes and more chick peas would be good too.
Amanda
August 14, 2015
I had the same problem as other folks, the sauce did not thicken and it picked up a lot of fat from the thighs, but the flavor is AMAZING! Very very tasty. Leftovers for lunch were fabulous!
My only deviation from the recipe was to omit the buttermilk. I also put everything under the broiler for a few minutes to crisp the chicken skin, and put the potatoes and chickpeas back in the over for an additional 20 min - my potato chunks were big. I will make this again for sure, and try a much larger pan and trimming fat off of the thighs.
My only deviation from the recipe was to omit the buttermilk. I also put everything under the broiler for a few minutes to crisp the chicken skin, and put the potatoes and chickpeas back in the over for an additional 20 min - my potato chunks were big. I will make this again for sure, and try a much larger pan and trimming fat off of the thighs.
ellemmbee
July 15, 2015
Kindly provide guidance on amount of chicken in pounds. So much variation in size of thighs these days! Thanks. Sounds yummy.
Gail
July 13, 2015
I would love to make this recipe, but my husband hates chick peas. Is there an alternative I can use?
Food-G
May 12, 2015
I commented earlier on this fabulous recipe-- such flavor! But the missing detail is pan size. For a thicker sauce or glaze to form without overcooking the chicken a pretty large pan needs to be used. I wonder, has anyone tried using a rimmed baking sheet or a large (turkey-size) roasting pan?
Richard
May 9, 2015
Sounds+like+an+awesome+recipe.+I+read+a+lot+of+reviews+to+see+what+others+think.+One+thing+I+noticed+were+numerous+comments+about+the+sauce+not+reducing+to+the+delicious+glaze+state+you+mention+in+your+recipe.+Is+there+any+way+I+can+avoid+this+issue+myself?+Thank+You.
Richard
March 25, 2015
Is it just me? I got WAY different results. The flavor was good, although I think my favorite was the combination of tzatziki with the chicken. After an hour in the pan sealed with foil, there was ALOT of cooking liquid. 15 minutes unsovered came no where near reducing it to a useable sauce. I seperated, reduced and thickened the remainder. I was expecting a little more harissa kick too.
MissChristina
January 19, 2015
Thanks for sharing this recipe! Tried it this past weekend, but with a couple of tweaks: couldn't find harissa, so I was planning to omit it (since my toddler would also be eating this, and wanted it less spicy), but decided last minute to add a few squirts of sriracha. Maybe not the same taste profile as harissa, but sriracha is vinegary, so the flavor blended in, and the heat is ever so slight. Perfect for us. Additionally, I usually make large batches of chicken to last a few days, so I had almost 2lbs of drumsticks instead of thighs, plus almost 2lbs of potatoes, thus, I added an extra tea/table spoon of each condiment to the marinade. Used 2 lemons. The amount of marinade seemed just right for the extra meat and potatoes, not too much or little. But after the initial 1 hour roast, I also thought it was too watery. The extra 15 minutes uncovered crisped the tops a little, but everything else was in the sauce. The dish was very tasty on the first night, and everyone (including toddler) loved it. HOWEVER! We just had our second meal tonight, and I scooped out a portion into another dish to reheat. This time around, the sauce got to the sticky consistency as the author noted, and the potatoes and chick peas had a beautiful caramelized coating of the sauce. Lots of crispy bits on the second heating. The garlic cloves also melted down more, and was sooooo deliriously goooood. *Yum* So... maybe the folks who had liquidy results can give it a second day?
NotTooSweet
January 19, 2015
This was delicious! Made it using Food-G's harissa substitution, otherwise followed the recipe exactly. The chicken was done perfectly at the 1 hour, 15 minute mark - but the potatoes needed more time and the marinade was still liquid, not gooey at all. I removed the chicken (kept it warm) and put the roasting pan back in the oven. It took another 20 minutes or so for the sauce to get less liquid. The flavors of this dish were amazing and the chicken was so juicy. I will definitely make this again. Next time, I may just remove that foil 15 minutes earlier and see if that helps in the cooking. Thanks much for a terrific one-pot dish!
Clover88
January 5, 2015
Used 3 lemons, followed all directions exactly. Too much sauce (maybe fat from chicken?), but good flavor. Guess at the table really liked it. Will try again with less lemon to try to achieve the "sticky" sauce and crisp chickpeas.
Food-G
December 14, 2014
Fabulous! Made this a couple nights ago for a weeknight dinner. It was so nice to just plop it in the oven and end up with a spectacular meal. I pretty much followed the recipe exactly, but used a whole cut-up chicken, and substituted chili-garlic sauce and a shake or two each of cumin, coriander, smoked and sweet paprika for the harissa (none on hand). I added about a teaspoon of fine sea salt to the marinade. I used only a pinch of chili flakes since I have a 3-year old. I wasn't sure on what size roasting pan was best, but ended up using a large ceramic baking dish, like 12x16". The juices never reduced to a glaze, but the chicken did get crispy enough and there was a pleasing amount of sauce for everything. Hubs and I decided we preferred this without the garnishes, which give it a much more ethnic flavor. This is going into our regular rotation. Thank you!
Selma |.
December 18, 2014
Oh, that's wonderful! I am so happy you liked it and you have kept the subs true to the flavour of the dish. Thanks for the feedback!
ECMotherwell
November 28, 2014
Made this last week, and it was delicious, a great hit! One note: I thought the marinating meat/potatoes looked too dry, so I made just a bit more marinade and added it to the bag. In the end, the dish never baked into crispiness; the result was a lot juicier than I wanted. Next time I'll follow the recipe!
Selma |.
December 18, 2014
I know that the marinade doesn't seem enough but it is! Glad you enjoyed it otherwise!
kedivine
October 23, 2014
Finally made this last night and wow - it was as delicious as everyone says! I followed the ingredients and directions for the most part. I doubled the marinade as others had suggested, but it ended up being way too much liquid that did not cook down into a sauce unless I extended the "foil-off" cooking. My chicken thighs came out perfectly crispy (patted them dry a bit to remove excess marinade before popping in the oven), but due to the extended cooking time, they were a bit dry. I also experienced a lot of extra oil in the dish that required skimming, which is probably because I did not trim much fat from the thighs to begin with. Next time I might consider making the dish (as is) but cooking the chicken (or other protein) separately, with maybe a dry harissa-style rub. Overall, wonderful and interesting flavors that smelled and tasted to die for!
kedivine
October 20, 2014
Has anyone skipped the mayo or substituted full-fat greek yogurt? Thought about subbing yogurt, but did not want the sauce to break.
Selma |.
October 20, 2014
Hi Kedivine - in the comments further down, someone mentioned that they subbed yoghurt and the sauce split. I have read somewhere that you can stabilise yoghurt by stirring in a little flour but I have not tried this. I have skipped the mayo but think it serves to stabilise the sauce on cooking. Without it, it seemed quite oily.
Christine C.
October 20, 2014
I tried this recipe and realized that I do not like the taste of harissa.
paseo
October 20, 2014
So leave it out. After all, there isn't much in the recipe and it's just fine w/o.
Selma |.
October 20, 2014
Hi Christine Do leave out harissa if you don't like it - I always adjust recipes to suit our palate - we like strong bold flavours a lot!
Leslie V.
October 11, 2014
I read to separate the garlic cloves but not to peel them, are they peeled or cooked in their skins and squeezed out after?
Selma |.
October 20, 2014
Hi Leslie - keep them in their skins which protect the cloves then serve them up for each diner to cut off the end and squeeze out tiny amounts of the gooey mild savoury garlic paste onto a forkful of the chicken. It's fantastic. Smaller ones may caramelise but these are amazing -chewy and just so delicious!
Claudia
October 8, 2014
Others might have better suggestions, but if it were me, I'd use a non-dairy yogurt and maybe a little extra of a liquid ingredient, like soy sauce, to make up for the consistency difference.
Gabrielle
October 7, 2014
I'm thinking of making this recipe for a large group but I would need to make it dairy-free. How essential is the buttermilk? And are there any substitutes that might work well?
Selma |.
October 20, 2014
Gabrielle, I am so sorry for the late reply. The buttermilk helps to tenderise the chicken but having said that, there is not a huge amount of it so perhaps you could add the juice from another lemon instead. I hasten to add that I have not tried this and it may make the chicken very tangy. A friend uses mayo which is also a good sub. Do come back and let me know what you did and how it worked out.
Claudia
October 5, 2014
I've made this twice now -- a definite keeper. First...it's a great dish for company on a work night...put it together the night before and just pour it into the oven the next night. Put something green on the side and pick up the best pita in your neighborhood, and taziki too. The first time I used some Thai chili paste, and the second I had time to make my own Harissa...I think both were good. I also doubled the sauce ingredients...it was so good with the pita.
Selma |.
October 20, 2014
Thanks for your lovely comments and the feedback too, Claudia! Interesting that you used Thai Chili paste - I must look out for that and add to the chili arsenal shelf!! The sauce is so good and I will try doubling it myself, after various comments (including yours!)
Dawn M.
October 2, 2014
Letting the veg marinate with the chicken is safe? I'm a newbie cook, and always get worried about food poisoning.
Selma |.
October 2, 2014
Hi Dawn - yes, it is completely safe - you will be cooking it all up at the same time, in the same dish, so there is no problem with cross contamination.
theicp
August 30, 2014
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?
Selma |.
October 1, 2014
Meredith, I am so sorry to hear that you had a problem with the temperature. Have you tried using an oven thermometer to see if it is heating up to temperature? I do a lot of baking and always use one just to be sure as they do need re-calibrating from time to time. You could try to turn up the temp to 400F and see if that helps. Compared to my mum's oven in Canada which is huge, mine is quite small so perhaps the oven size has something to do with it too? She always seems to roast at 400F. So sorry that I cannot offer any more advice on the problem.
theicp
October 5, 2014
I think your recipe forensics could be on target! (My oven is pretty big, actually.) I'll try 400 next time and see if that helps. Thanks!
ehrrin
August 21, 2014
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.
Selma |.
October 1, 2014
It may have been the yoghurt that broke the sauce as it cannot take high temperatures without splitting. I have read somewhere that you could stir in a teaspoon of flour or cornstarch into yoghurt to stabilise it but it is not something that I have tried.
Mariana B.
July 27, 2014
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.
Selma |.
October 1, 2014
So glad you enjoyed it and tailored the spicing to your palate too. I must admit to being quite lazy/disorganised when it comes to soaking pulses which is why I use the canned ones. Must try harder!
soozy
June 30, 2014
Do you think this would work with Japanese Sweet Potatoes instead of traditional white potatoes? We try and avoid white potatoes. Thanks!
Selma |.
October 1, 2014
Sorry of the late reply - I have not tried it with sweet potatoes but my feeling is that the sugars that seep out of the sweet potatoes would change the taste of the dish quite a lot. Having said that it is definitely worth trying - if you do, please come back and let me know how it went.
Josie M.
May 5, 2014
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.
Selma |.
October 1, 2014
Thanks so much for the comment Josie, using a larger roasting dish will make everything a little crisper.
CaribLady
April 3, 2014
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.
Selma |.
April 9, 2014
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.
Gastronomix
March 24, 2014
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?
rusti C.
March 24, 2014
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...
pqmommy
March 17, 2014
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!
Selma |.
March 19, 2014
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.com/2014/01/11/extraordinary-roasted-chicken-potatoes-and-chickpeas/
rusti C.
March 15, 2014
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.
Selma |.
March 19, 2014
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!
Myra M.
March 4, 2014
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!
Selma |.
March 13, 2014
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 :)
Bee
March 4, 2014
This was DELICIOUS! Served it with a Vietnemese chopped salad! Flavour explosion. :)
Selma |.
March 13, 2014
Bee - I am so glad you enjoyed it!! Now what was in your Vietnamese chopped salad? Details please!!
Bee
March 20, 2014
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/make/66/vietnamese-salad
Lex N.
February 27, 2014
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.
Selma |.
February 27, 2014
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
Carolina
February 24, 2014
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!
Selma |.
February 26, 2014
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.
Selma |.
October 2, 2014
Iain - try a couple of teaspoons to begin with - it is very tart so and not hot at all and the overall flavour is a very different to the one with harissa.
Myra M.
February 23, 2014
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?
Selma |.
February 26, 2014
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.
Love2Cook
February 20, 2014
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!
Selma |.
February 20, 2014
Sorry to hear about the raw potatoes - probably best to make them smaller next time. Glad you liked it otherwise!
Maureen
February 18, 2014
made this tonight, wonderful. did add a couple of breasts to see how they would turn out, they were perfect. will make again. thanks!!
Selma |.
February 20, 2014
Glad you like the recipe Maureen - I am making a version now with a spatchcocked chicken and some cauliflower florets too...
Liesl
February 13, 2014
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!
Selma |.
February 20, 2014
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.
KakiSue
February 6, 2014
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
buttermilk note: I have found commercial buttermilk powder to be an indespensible pantry item and recommend it
Selma |.
February 7, 2014
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...
esbee
February 6, 2014
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?
Selma |.
February 7, 2014
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/9624-how-to-make-makeshift-buttermilk
Diane P.
February 8, 2014
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.
paseo
February 6, 2014
This looks amazing and has gone on the list - also really like the blog
Selma |.
February 6, 2014
Thank you so much for your comments and for taking the time to look at my blog! I started in August last year and it has been really lovely meeting the food community around the world!
AnnieHynes
February 6, 2014
For the newbi cook.... What could I sub Harissa with? Live in a small town...
Selma |.
February 6, 2014
Hi Annie - I found a recipe for harissa paste on the Kitchn - http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188. To be honest, for a tablespoon's worth, it is a lot of effort to find the ingredients and make it. I would just mix up ½ tsp of dried chill flakes with ½ tsp each of ground cumin, coriander seeds and caraway and stir it into 2 tsp of tomato puree. It is not the exact same flavour but you get the heat chillies and herbal notes from the seeds.
Selma |.
February 6, 2014
Thank you everyone for voting. I am so thrilled and honoured to be acknowledged on this, one of my favourite sites. I also blog and would love it if you would visit/follow me. www.selmastable.wordpress.com. Selma from Selma's Table
fiveandspice
January 31, 2014
What a perfect one pot meal. Can't wait to try this! Congrats!!
Selma |.
January 31, 2014
Thank you Emily - It is so ridiculously easy to make and tastes wonderful! I hope that you will let me know how you get on when you try it.
inpatskitchen
January 31, 2014
So honored to be with you in the "spotlight" this week! This looks amazing!!
Selma |.
January 31, 2014
Thank you Pat - that is praise indeed coming from you! I love the idea of switching out rice for pasta and will be trying your dish very soon.
pamelalee
January 30, 2014
As soon as I read this recipe last week, I made it. With just the addition of broccoli (or another vegetable) added to the oven to roast alongside the chicken, it made an easy, satisfying meal!
Selma |.
January 31, 2014
Pamela, I am so pleased that you made it and love your suggestion of roasting broccoli alongside it. I usually make a crisp green salad with sharp and mustardy dressing to go with it but roasted veggies are a nice addition!
bonheurcuisine
January 30, 2014
Congratulations! Totally delicious. You hit my weak spot with Greek yoghurt spread on it, so suitable for this spicy recipe. It´s the way we have our dishes at home!
Selma |.
January 31, 2014
Thank you Viviana - I love a little spoonful of it stirred through hot spicy rice - so delicious and comforting.
foxeslovelemons
January 30, 2014
So many of my favorite things in this recipe! Congrats!
Selma |.
January 31, 2014
Thank you Lori - I love the sound of your coconut risotto with lime shrimp!
Selma |.
January 12, 2014
I know - I instinctively recoiled at the thought of sugar and mayo in a marinade but it works. When I tasted the marinade without the sugar I could just tell that it was going to be too bitter. The sugar - and it is not a lot really - just takes the edge off. The mayo seems to help it cook down to the gloriously sticky goo that is one of the best parts of this dish! Thanks for following my blog by the way! I am off to have a read through your recipes now!
LeBec F.
January 12, 2014
well, darned if this doesn't sound fabulous! but if someone told me i would be making a chicken dish that included brown sugar and MAYO, i think my eyebrows would still be hovering where they are now! nonetheless, there are so many of my fav components here- cumin, soy sauce, harissa, yoghurt, roasted garlic..... how can I NOT make this? Congrats on a really inventive dish, sparkly, i'm looking forward to making this soon!!
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