One-Skillet Lemon Chicken with Chickpeas
Prep Time
Serves
Cooking Mode
1 tbsp olive oil, divided
1 ½ lb bone-in, skin-on chicken thighs
1 ½ tsp Compliments Poultry Seasoning
1 pkg Compliments Organic Baby Cut Carrots
1 can Compliments Chickpeas
1 onion, thinly sliced
1 tbsp finely chopped fresh thyme
2 cups reduced sodium chicken broth
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp finely chopped fresh parsley
1 tbsp olive oil, divided
1 ½ lb bone-in, skin-on chicken thighs
1 ½ tsp Compliments Poultry Seasoning
1 pkg Compliments Organic Baby Cut Carrots
1 can Compliments Chickpeas
1 onion, thinly sliced
1 tbsp finely chopped fresh thyme
2 cups reduced sodium chicken broth
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp finely chopped fresh parsley
Directions
1Preheat 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.
2Heat 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).
3Sprinkle with lemon zest and parsley to serve.
Tips
1
Before searing poultry or meat, pat dry with paper towel for better browning.
2
Substitute chickpeas with canned white beans or lentils.
Disclaimer
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Personal Note
Personal Note
