Observe: I’ve completed this with capers, with chopped inexperienced olives, and even as soon as with some evenly dressed arugula (lemon, olive oil, salt, and pepper) however even with none of these issues or a handful of parsley, as proven right here, this dish is ideal and suits the invoice for overly busy days.
- 2 lemons, halved
- 1 teaspoon dried oregano, divided
- Kosher salt and freshly floor black pepper
- 4 medium-large bone-in rooster thighs (about 2.25 kilos complete)
- 3 tablespoons olive oil, plus a further drizzle
- 1 massive yellow onion, halved and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 15-ounce can chickpeas, drained and rinsed
- 3/4 pound yukon gold potatoes (about 3 medium), unpeeled, every lower into 8 wedges
- Massive handful chopped flat-leaf parsley, to complete
Warmth oven: To 450°F (sure, actually!)
Assemble dish: Halve and really thinly slice second half of first lemon, fishing out any lemon seeds. In a 9×13-inch baking dish (or lasagna pan), mix lemon slices, 3 tablespoons olive oil, onion, garlic, remaining 1/2 teaspoon oregano, 1 teaspoon kosher salt, and lots of grinds of black pepper. Add potato wedges and chickpeas and stir till the whole lot is evenly blended and coated. Take away rooster thighs from bowl and place them atop the potato-chickpea combination, pores and skin side-up. Pour any juices left within the bowl over the potatoes and chickpeas. Pat the rooster pores and skin dry and drizzle it evenly with extra olive oil.
Cook dinner: Switch the pan to the oven and roast for 45 minutes, or till the rooster thighs are cooked by means of. The rooster pores and skin needs to be crisp. Rigorously switch the rooster thighs to a plate. Stir the potato-chickpea combination simply to remix it and distribute it evenly within the pan, and return the pan to the oven for an additional 10-Quarter-hour, to make sure the potatoes end cooking and the whole lot will get slightly brown.
Return rooster thighs (and any juices which have collected on the plate) to the potato-chickpea pan. I don’t usually discover that the thighs have cooled sufficient in 10 minutes that they should rewarm, but when yours have, pop the entire thing again within the oven for a pair minutes. Reduce remaining lemon into wedges.
To serve: Sprinkle with parsley, serve with extra lemon wedges for squeezing over the pan, and eat immediately.
