Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas

Test Kitchen-Approved

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."Selma | Selma's Table

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.
The Editors

Serves: 4 to 6
Prep time: 24 hrs 10 min
Cook time: 1 hrs 20 min


  • 400 grams chickpeas (about one 15-ounce can)
  • 800 grams (1 3/4 pounds) potatoes
  • 1 medium head of garlic, cloves separated
  • 8 bone in, skin on, chicken thighs
  • For the marinade:
  • 1 tablespoon olive oil
  • 2 lemons, up to 3
  • 1 1/2 teaspoons 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
  • 1 Salt and pepper to season
  • 2 teaspoons dry-roasted whole cumin seeds, for garnish
  • 80 grams chopped coriander leaves and stalks, (or one small handful), for garnish
  • 300 milliliters Greek yogurt or tzatziki (or enough for each serving to have a generous dollop), for garnish
In This Recipe


  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.

More Great Recipes:
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Reviews (127) Questions (3)

127 Reviews

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.
meme S. October 15, 2018
***** Delicious, easy, a winner and we love it!
caroline0ne October 11, 2018
The 2nd step involves "the" lemons; but there are no lemons listed as ingredients. Please advise.<br />
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.
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!<br /><br />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.