Looking for a quick and easy dinner that is healthy and delicious? This one-pan chicken dish is loaded with flavor. The anti-inflammatory turmeric makes a smooth sauce and the chicken crisps up nicely along with the chickpeas. The fennel and red onions carmelize which enhances their sweet flavor. Adding the carrots makes this a complete dinner you can throw together on any weeknight!
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 1 3-1/2 pound chicken, cut into parts, (or bone-in chicken thighs and legs)
- sea salt and pepper
- 1 Tbsp ground turmeric
- 2 15-ounce cans chick peas drained and rinsed
- 1 Tbsp fennel seed
- 1 teaspoon ground cumin
- 1 large red onion, sliced
- 1 fennel bulb, fronds removed, sliced
- 4 large carrots, peeled and sliced on a bias
- 2 Tbsp extra virgin olive oil
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Season chicken with salt and pepper and teaspoon of turmeric. Place on a parchment-lined rimmed baking sheet.
- Combine chickpeas, fennel seed, cumin, red onion, fennel, and carrots in a large bowl. Add olive oil, turmeric, and season with salt and pepper. Toss to coat. Pour vegetables over chicken, and spread in pan.
- Cook for one hour until chicken is browned and chickpeas are crispy. Serve.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
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My children don’t like chickpeas but I just had to try this recipe. Surprise, surprise, the kids loved it! Chickpeas come our crunchy and delicious. Another great addition to our menu.
My kids love chickpeas in this too! I think it’s because they get so crispy. Glad you liked it!
This recipe is already our family’s favorite! Thank you, Erin, so much!