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.
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