Advertisement

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(6,066)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
6,066 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Pam

Delicious. I followed the recipe exactly as written although I only used legs and thighs because we couldn't find bone-in breasts. It turned out perfectly. The chicken was crisp on the outside and juicy inside. The chickpeas we're nutty and so flavorful. The presentation with the marinated onions and mint leaves was dinner party beautiful. I'll definitely make again.

SandyB

Made this on a Sunday night. I followed others suggestions and added more onion and chickpeas. I also doubled the spices and added cayenne and paprika to the chickpeas and ground the fennel seed and other spices in a molcajete. I dressed up the yogurt with a litte harissa seasoning. It was fantastic. This will go into our rotation of easy meals with left overs for the week. Chickpeas didn't dry out but I was diligent about stirring them every 10 minutes.

Karen M

Excellent. Made exactly as written. I was worried that the chickpeas would burn but I loved the crispiness. Outstanding all the way around.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.