Roasted Chicken with Autumn Vegetables and Chickpeas

This weeknight roast leans into the kind of dinner home cooks love: deeply browned chicken, tender vegetables, and chickpeas that crisp at the edges while they soak up savory pan juices. Everything roasts on one pan for easy cleanup, and a quick herb pan sauce brings it all together at the table.

Recipe at a glance

Yield: 4 to 6 servings
Prep time: 20 minutes
Cook time: 45 to 55 minutes
Total time: About 1 hour 15 minutes

Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs or leg quarters
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried thyme or chopped fresh thyme
• 1 teaspoon garlic powder
• 1 large yellow onion, cut into 1-inch wedges
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium Yukon Gold potatoes, cut into 1-inch chunks
• 1 red bell pepper, cut into large pieces
• 1 can (15 ounces) chickpeas, drained, rinsed, and well dried
• 2 tablespoons olive oil, for the vegetables
• 4 garlic cloves, smashed
• 1/2 cup low-sodium chicken broth
• 1 tablespoon lemon juice, plus lemon wedges for serving
• 2 tablespoons chopped parsley or dill
• Optional garnish: microgreens or tender herbs

Instructions

1. Heat the oven to 425°F. Line a large sheet pan or shallow roasting pan with parchment for easier cleanup, if you like.
2. Pat the chicken dry with paper towels. In a bowl, toss it with 2 tablespoons olive oil, salt, pepper, smoked paprika, thyme, and garlic powder. Set aside while you prep the vegetables.
3. On the sheet pan, toss the onion, carrots, potatoes, bell pepper, chickpeas, and smashed garlic with the remaining 2 tablespoons olive oil and a pinch of salt and pepper. Spread everything out in an even layer.
4. Make 4 to 6 open spaces among the vegetables and nestle the chicken pieces skin-side up on the pan. Leave a little room around each piece so the skin can brown.
5. Roast for 20 minutes, then carefully stir the vegetables and chickpeas around the pan, keeping the chicken skin mostly exposed. Continue roasting for 20 to 30 minutes more, until the chicken reaches 165°F in the thickest part without touching bone and the juices run clear.
6. If the vegetables are tender but not deeply browned, move the pan to a higher oven rack and roast for 3 to 5 more minutes. The chickpeas should look lightly crisp at the edges and the potatoes should be easily pierced with a fork.
7. Transfer the chicken to a plate and spoon the vegetables and chickpeas into a serving dish. Place the roasting pan over medium heat on the stovetop, if it is safe to do so, or scrape the drippings into a small saucepan. Add the chicken broth and lemon juice, then simmer for 1 to 2 minutes, scraping up any browned bits.
8. Stir in the chopped parsley or dill. Taste and add a pinch more salt if needed. Spoon the warm pan sauce over the chicken and vegetables, then finish with microgreens or extra herbs if using.

Recipe notes, serving ideas, and storage

Doneness cues: The chicken skin should be browned and crisp, the vegetables should be tender with caramelized edges, and the chickpeas should feel firm on the outside with a soft center.

Vegetable swaps: Use Brussels sprouts, parsnips, sweet potatoes, fennel, cauliflower, or mushrooms in place of any of the vegetables listed here. If you use faster-cooking vegetables, add them during the last 20 minutes of roasting so they do not overcook.

Serving ideas: Serve this with crusty bread, buttered rice, or a simple green salad. For a heartier family meal, add a spoonful of yogurt, sour cream, or extra lemon on the side.

Storage: Cool leftovers within 2 hours and refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven until hot, or warm individual portions in the microwave with a splash of broth to keep the chicken juicy. Leftover chicken and vegetables can also be chopped and tucked into grain bowls or wraps the next day.

Sources

• King Arthur Baking — Fast and Easy Chicken Stew with Dumplings