Recipes

Pairs Well With

• Zinfandel

Serves 4

Ingredients

Spice rub:

1 teaspoon sea salt

1 teaspoon sweet paprika

1 teaspoon ground cumin

4 bone-in chicken thighs, about 2 pounds 

1 can (15 oz) chickpeas, drained and rinsed

½ pound carrots, thinly sliced on the diagonal

½ red onion, thinly sliced from stem to root

1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced

4 cloves garlic, thinly sliced

½ teaspoon ground cumin 

1 teaspoon sea salt

Extra virgin olive oil

1/3 cup coarsely chopped cilantro, plus a few whole leaves for garnish

Preparation

In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside.

Preheat the oven to 425°F. Line a 9 x 12-inch rimmed baking sheet with parchment paper.

In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one.

Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken.

Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.