Chickpea and lemon Chicken with Roasted Garlic

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Mari Loewen, Photography Jerry Grajewski

A delightful and simple Middle Eastern roast chicken dinner using only chickpeas, lemon, and cumin, and the very best chicken you can find.

Ingredients

1 head garlic, halved crosswise

1 (19-oz) can chickpeas, drained, rinsed

2 lemons, halved crosswise

1 (4-5 lb) whole chicken, rinsed and patted dry

¼ cup water

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon freshly ground pepper

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Preparation

Preheat oven to 375 ̊F. In shallow roasting pan, place garlic, chickpeas, lemons and water. 

Rub whole chicken with olive oil, cumin, salt and pepper. Place on top of chickpeas in roasting pan. Roast for 45 minutes, then rotate pan in the oven, stirring the chickpeas, garlic and lemons for even browning. Squeeze one of the roasted lemon halves over chicken to baste. Roast for 45 more minutes until golden and temperature taken in the thickest part of thigh reads 165 ̊F. Rest for 10 minutes. Serve on platter with roasted chickpeas, garlic and lemons. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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