Chicken Thighs with Crispy Chickpeas & Herb Oil

• 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
• 480 gdrained chickpeas (from two 400 g tins), rinsed and patted dry
• 2 tspsmoked paprika
• 1 tspgarlic powder
• 1 tspground cumin
• 3 tbspolive oil
• Fine salt, to taste
• 15 gfresh flat-leaf parsley
• 15 gmint leaves, 10 g for blending and 5 g torn for serving
• 1garlic clove, roughly chopped
• 30 mllemon juice
• 4 tbspextra virgin olive oil
• 400 grocket, optional (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Toss the very dry chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, cumin and a pinch of salt and pepper. Spread on a baking tray. Roast for 25–30 minutes, shaking halfway, until crisp at the edges.
2. 2Meanwhile, pat the chicken dry and season lightly. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Brown four thighs skin-side down for 8 minutes, then turn for 2 minutes. Transfer to a separate roasting tray. Repeat with the remaining oil and chicken.
3. 3Roast the chicken for 20–25 minutes until the thickest parts reach 75°C for 30 seconds. Keep the chickpeas on their own tray so they stay crisp instead of soaking up chicken juices. Swap the trays between shelves as needed for even cooking.
4. 4Blitz the parsley, 10 g mint, garlic, lemon zest, lemon juice and extra virgin olive oil until smooth. Taste and season.
5. 5Serve one thigh per person with the chickpeas. Spoon over the herb oil and scatter with the reserved torn mint. Add the optional rocket alongside.

Per serving

kcal

186

protein

4.6g

fibre

4.2g

carbs

11.7g

fat

13g