Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric

By Alison Roman

Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
1 hour, plus marinating
Rating
5(6,004)
Comments
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The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.

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Ingredients

Yield:4 servings
  • 1(3½ to 4 pound) chicken, cut into parts (alternatively, 3 to 3½ pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • Kosher salt and freshly ground pepper
  • 1½cups full-fat Greek yogurt, divided
  • 5tablespoons fresh lemon juice, divided
  • 2teaspoons ground turmeric, divided
  • 2(15-ounce) cans chickpeas, drained and rinsed
  • 1tablespoon fennel seed
  • 1teaspoon ground cumin
  • 1large red onion, thinly sliced, divided
  • 2tablespoons olive oil
  • ½cup mint or cilantro leaves, torn
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1108 calories; 63 grams fat; 18 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 60 grams carbohydrates; 16 grams dietary fiber; 14 grams sugars; 78 grams protein; 1900 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season chicken parts with salt and pepper.

  2. Step 2

    Combine ¾ cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.

  3. Step 3

    Place oven rack on the top third of the oven and heat to 425 degrees.

  4. Step 4

    Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.

  5. Step 5

    Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.

  6. Step 6

    Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.

  7. Step 7

    Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.

  8. Step 8

    Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

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Ratings

5 out of 5
6,004 user ratings
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Comments

charrisvt

I am a good and confident cook, but this was for a dinner party and I did not have time to try it ahead of time so I decided to follow the recipe EXACTLY as written. It was absolutely delicious. I'll make it again and the only change I'll probably make is that next time I will add some cumin to the marinade. I think this recipe could be adapted for any flavor profile - French with herbs de Provence, Thai with soy, lime and ginger, etc.

Dorcas Dobie

Big hit with my family who admittedly love Indian and Persian flavors. Modifications to have more leftovers : Used 4 and1/4 lb chicken thighs, 3 cans rinsed garbanzos, 2 red onions, 1 head of broken cauliflower and divided it between 2 sheet pans on middle and upper rack. Changed position partway through. Used more cumin (3 tsp) also some cayenne (1/4 tsp), garam masala on the veggies (1 tsp), and more lemon juice on veggies too (1 lemons worth).Don’t skimp on salt.

Kris

Loved it! Here’s how I’ll do it next time. HEAVY on the S&P and onion. Leave a good bit of marinade on chicken. Add another can of chickpeas. Use the lemon onion, yogurt and cilantro as a topping on sliced cucumber as a second side.

KB

spatchcocked a whole bird instead of cutting it into parts; worked beautifully and cooked in about 50 min! added a couple cloves grated garlic to marinade; marinated room temp for about an hour. served with cucumber, feta, onion, zaatar salad. delicious!

Katze

First night I served with a side of steamed cauliflower. I used the leftovers the second night to make a large salad by mixing remaining yogurt dressing with salad leaves, followed by the cauliflower, red onions, chickpeas, and shredding the chicken. Delish!

MKilfoyle

I’ve been making this for a few years. Always a hit and always delicious. I do add some garlic and cayenne to the marinade. Like some of the others I mix up the veg mix ins. It’s expandable and shrinkable depending on how many are around the table that night. Definitely a family favorite.

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