Crispy Chicken Thighs with Chickpeas

Crispy Chicken Thighs with Chickpeas - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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The Ultimate Low-Effort, High-Reward Weeknight Dinner

This is the dinner I turn to when I want something spectacular but I really don’t want to do the dishes. It’s my “1-pan trick” for getting the kind of crispy chicken skin usually reserved for expensive bistros, right in your own oven.

The magic happens in the pan, the chicken thighs sit right on top of the chickpeas, so as they roast, the fat renders down, seasoning the chickpeas and turning them golden and crunchy. Add a hit of lemon and that cool mint tahini yoghurt, and you’ve got a meal that tastes like a holiday on the Mediterranean coast.

Ingredients

8 bone-in, skin-on chicken thighs
Fine sea salt
Black pepper
1½ tsp smoked paprika
1 tsp ground cumin
Zest of 1 lemon
3 tbsp olive oil
2 x 14oz - 400g tins chickpeas, drained and very well dried
5 garlic cloves, crushed (1 minced for yogurt sauce)
Juice of 1 lemon
½ cup - 120g Greek yoghurt
2 tbsp tahini
2 tbsp fresh mint, finely chopped
Extra lemon wedges to serve

Steps

Step 1
Pat the chicken thighs very dry (skin side) with paper towel. Rub lightly with 1 tbsp olive oil. Season both sides generously with 1 tsp fine sea salt and black pepper. Sprinkle over on each side the smoked paprika, cumin and lemon zest.
Step 2

In a large roasting pan over medium high heat, add 1 tbsp olive oil and brown the chicken skin side down. Flop and brown other side, remove from pan and set aside skin side up.
Step 3

To the same pan, add the remaining 2 tbsp olive oil, the finely sliced garlic, toss in the drained chickpeas with a pinch of salt. Ideally spread them in a single layer. Roast in a preheated oven at 400°F (200°C) for 10–12 minutes. (Keep garlic underneath to avoid burning).
Step 4

Remove the pan from the oven. Give the chickpeas a quick shake and create “nests” for the chicken. Place the browned chicken thighs skin-side up directly in the pan. Ensure there is space between the pieces for airflow.
Step 5

Roast in the preheated oven at 400°F – 200°C for 30 to 35 minutes, until the skin is deep golden and crisp and the internal temperature reaches 75°C.
Step 6

Remove from the oven and immediately squeeze over the lemon juice over the chickpeas while everything is hot. The steam will lift the aroma through the whole kitchen.
Step 7

While the chicken rests for 5-10 minutes, whisk together the Greek yogurt, tahini, minced garlic clove, chopped mint, and a pinch of salt and freshly cracked pepper. If it’s too thick, add a teaspoon of water or lemon juice until it reaches a glossy, pourable consistency.
Step 8

Serve the chicken over the golden chickpeas with a generous spoon of mint yoghurt, fresh mint leaves and extra lemon wedges.

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