One-Skillet Lemon Chicken with Chickpeas

  • Prep Time 15 min
  • Total Time 1 h 10 min
  • Serves: 6

Ingredients

  • 1 tbsp olive oil, divided 15 mL
  • 1 1/2 lb bone-in, skin-on chicken thighs 750 g
  • 1 1/2 tsp Compliments Poultry Seasoning 7 mL
  • 1 pkg Compliments Organic Baby Cut Carrots 454 g
  • 1 can Compliments Chickpeas 540 mL
  • 1 onion, thinly sliced
  • 1 tbsp finely chopped fresh thyme 15 mL
  • 2 cups reduced sodium chicken broth 500 mL
  • 1 tsp lemon zest 5 mL
  • 2 tbsp lemon juice 30 mL
  • 1 tbsp finely chopped fresh parsley 15 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Heat half the oil in large ovenproof skillet set over medium heat. Season chicken thighs with poultry seasoning. Cook chicken 12 to 15 min., turning once, until browned all over. Transfer to plate.

  • Step 2

    Heat remaining oil in skillet. Cook carrots, chickpeas, onion and thyme 3 to 5 min. until carrots start to soften. Stir in broth (set lemon zest aside) and lemon juice; bring to a boil. Reduce to a simmer for 5 min. Add chicken back to pan. Transfer to oven, bake uncovered 20 to 25 min. until chicken skin is crispy and meat reaches an internal temperature of 165°F (74°C).

  • Step 3

    Sprinkle with lemon zest and parsley to serve.

Tip

Before searing poultry or meat, pat dry with paper towel for better browning.

Substitute chickpeas with canned white beans or lentils.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 310
  • Fat 14 g
  • Saturated Fat 3.5 g
  • Carbs 26 g
  • Sugar 5 g
  • Protein 23 g
  • Cholesterol 95 mg
  • Fibre 6 g
  • Sodium 5 mg