INGREDIENTS
- 1(3½ to 4 pound) chicken, cut into parts (alternatively, 3 to 3½ pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
- Kosher salt and freshly ground pepper
- 1½cups full-fat Greek yogurt, divided
- 5 tbsp fresh lemon juice, divided
- 2 tsp ground turmeric, divided
- 2(15-ounce) cans chickpeas, drained and rinsed (500g boiled)
- 1 tbsp fennel seed
- 1 tsp ground cumin
- 1 large red onion, thinly sliced, divided
- 2 tbsp olive oil
- ½ cup mint or cilantro leaves, torn
Instructions
- Step 1Season chicken parts with salt and pepper.
- Step 2Combine ¾ cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Step 3Place oven rack on the top third of the oven and heat to 425 degrees.
- Step 4Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Step 5Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Step 6Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Step 7Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Step 8Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.