Oven roasted chicken with chickpeas
This one-pan spiced chicken roast is bursting with bold flavours from aromatic spices, tender vegetables, and zesty lemon, finished with fresh coriander, tahini, and chilli oil for a vibrant and satisfying meal.
Updated : 03 July, 2025
Easy
About 20 min.
Ingredients
as needed
Vegetable oil
4
Garlic
2
Red onion
1
Eggplant
800 grams
Chickpeas
1
Lemon
2 teaspoon
Ground coriander
2 teaspoon
Ground cumin
1.5 teaspoon
Salt
2 teaspoon
Ground paprika
0.5 teaspoon
Curcuma
1.2 kilograms
Chicken
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Generously drizzle oil into a large roasting tin, then add the garlic, chopped red onion, cut to pieces aubergine, chickpeas, and lemon slices.
Step 3
Mix together coriander, cumin, salt, paprika, and turmeric. Sprinkle half of this fragrant spice mix over the vegetables, then use your hands to toss everything together so it's evenly coated.
Step 4
Place the chicken pieces on top of the seasoned vegetables. Drizzle with a bit more oil, season with salt, and scatter over the remaining spice blend.
Step 5
Roast in the oven for 60-75 minutes, or until the chicken is thoroughly cooked and the vegetables are soft and golden. To ensure the chicken is done, pierce the thickest part of the leg - between the drumstick and the thigh - and check that the juices run clear with no pink.
Step 6
To finish, sprinkle with fresh coriander and drizzle over tahini and chilli oil just before serving.