I confess – I’m a recipe hoarder! I can’t help myself. I have magazines dating back 5 years piled in stacks around the family room, cookbooks lining my shelves, and piles of ripped out recipes waiting to be tested. I pulled this recipe off the top of the pile — it was in Fine Cooking Magazine December 2015/January 2016.  Roast Chicken with Chickpeas is a one-pot meal with very few simple ingredients. It’s not only delicious – it’s easy!

Shopping List:  Olive oil, 8 skin-on, bone-in chicken thighs, 1 small yellow onion, 4 medium cloves of garlic, 2 tsp. ground turmeric, 2 tsp. ground cumin, 1 tsp. ground coriander, 1/4 tsp. cayenne pepper, 1/2 cup lower sodium chicken broth, 2-15 ounce cans of chickpeas

The Recipe:  Position a rack in the center of the oven and heat the oven 425 degrees. Heat the oil in a 12-inch oven proof dutch oven (Le Creuset is fine) over medium heat. Season the chicken thighs lightly with kosher salt and fresh cracked pepper. Working in two batches, brown the chicken on both sides (approximately 5 minutes on each side) adjusting the heat as necessary.  Transfer to a plate.

Pour off all but 1 Tbs. of the fat.  Add the chopped onion, minced garlic, turmeric, cumin, coriander, cayenne, and 1/2 tsp. salt.  Cook over medium heat, stirring occasionally, until the onion softens, about 5 minutes.

Stir in the chicken broth, scraping up any browned bits.  Drain and rinse the chickpeas and add to the pot.  Bring to a simmer and return the chicken thighs to the pot, skin side up. Transfer to the oven and roast until the chicken cooks through, 20-25 minutes.

I served this dish over long-grain white rice.  Roasted Chicken with Chickpeas is definitely a keeper and should be added to your list of go-to recipes. Enjoy!