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Chickpea Roast Chicken

poulet
  • Time: 1 hour
  • Portions: 3

INGREDIENTS

  • 125 g plain yogurt
  • 6 large chicken legs
  • 500 g canned chickpeas, drained and rinsed
  • 1 large red onion, cut into thin slices
  • 500 g carrots, peeled and cut diagonally, about 2 cm thick
  • 10 g cilantro, chopped into chunks
  • 15 ml lemon juice
  • Salt and pepper at your choice

PREPARATION

  1. In a bowl, mix the yogurt, lemon juice, salt and pepper at your choice.
  2. Add the chicken and cover with the mixture. In a covered bowl, cool for 4 to 8 hours. Remove from refrigerator 30 minutes before cooking.
  3. Heat oven to 200 degrees.
  4. In a bowl, combine chickpeas, onion and carrots. Season lightly with salt to taste. In a 23-33 cm baking pan, make a bed with vegetables.
  5. With a rubber spatula, redistribute the mixture to cover both sides of the chicken evenly. Place chicken on vegetables, skin side up. Bake until the chicken is golden brown for about 45 minutes.
  6. Remove from the oven and place the chicken in a dish. Stir the vegetables and add a drizzle of water if they appear dry. Bake until the carrots are tender (about 10 minutes).
  7. Then add the cilantro. Before serving, place chicken over vegetables and add a little more cilantro.