Lemon chicken w/ chickpeas and Veggie Roast

Recipe By Sara Cardenas

Serves 2-4

Ingredients: 

  • 4 skin-on chicken thighs - or chicken breast if working on lower fat protocol.

  • 1 ½ tsp ground turmeric, divided

  • Sea salt

  • ½ lemon plus 2 tbsp fresh lemon juice, divided 

  • 1 bunch carrots, about 8 medium carrots 

  • 1 lb cauliflower, about ½ large head cauliflower

  • 6 medium or large cloves garlic

  • 2 heaping cups cooked chickpeas 

  • 2 tbsp olive oil - less if on a low fat healing protocol or drain off excess.

  • 1 tsp whole cumin seeds 

  • 1 tsp whole coriander seeds 

  • Fresh cilantro for garnish, optional 

Method: 

Preheat the oven to 400°F. 

Line a large baking sheet with parchment. Set aside. In a medium bowl, add the chicken, ½ tsp ground turmeric, ½ tsp salt, and juice from the ½ lemon. Toss until the chicken is evenly coated with the turmeric. Place the chicken on the prepped baking sheet and roast for 20 minutes. 

Meanwhile, prep the veggies and garlic. Slice the carrots in half lengthwise and break the cauliflower into approximately 2-inch sized florets. Peel the garlic cloves and smash with the side of a large knife. Add the veggies and garlic to a large bowl along with the chickpeas, olive oil, ¼ tsp salt, and remaining 2 tbsp lemon juice. Toss to coat. Next, add the cumin, coriander, and remaining 1 tsp turmeric. Use a large spoon to disperse the spices gently and evenly among the veggies and chickpeas. 

Remove the chicken from the oven. At this point it should be starting to crisp and take on a little color but will not be fully cooked yet. Carefully add the veggies and chickpeas, dispersing them evenly throughout the pan. A little crowding and overlap are ok. Roast for an additional 20-30 minutes until the veggies are fork tender, and the chicken is crisp and golden. Serve with an additional squeeze of lemon and a handful of fresh cilantro leaves for garnish. 

Notes: 

If you are separating fats from beans, you may halve the amount of olive oil called for. Additionally, if you are concerned about the saturated fat from the chicken, remove the excess fat from the pan before adding the chickpeas and veggies. Carefully tilt the pan so the oil pools in one corner. Spoon out or mop the excess fat and discard. Continue with the recipe as normal. 



Enjoy, Beauties.

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