Roast Chicken with Chickpeas, Leeks and Lemon
Spice-rubbed roast chicken, rested overnight-style, finished on a bed of garlicky chickpeas, leeks and charred lemon.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepSet a rack in a roasting pan | ||||||
| 15 ml pimentón de la Vera | Mix spice rub | Rub chicken, tie, chill 2 hrs | Drizzle oil, roast 400°F / 200°C, 30 min | Spread chickpeas, leeks, lemons around chicken | Drizzle oil, season, roast 30 min to 170°F / 77°C | Cover with foil, rest 10 min, carve |
| 1 tsp black pepper | ||||||
| 2 tsp garlic powder | ||||||
| 1 tsp sugar | ||||||
| 2 tsp dry thyme | ||||||
| 1 Tbs kosher salt | ||||||
| 1 fresh chicken | ||||||
| 30 ml extra virgin olive oil (for the chicken) | ||||||
| 2 14-oz / 400 g cans chickpeas | Toss chickpeas, garlic, oil, seasoning | |||||
| 6-7 cloves garlic | ||||||
| Kosher salt & black pepper (for the chickpeas) | ||||||
| 15 ml extra virgin olive oil (for the chickpeas) | ||||||
| 3 leeks (white and light green parts), sliced lengthwise | Slice leeks lengthwise, halve lemons | |||||
| 2 lemons, halved crosswise | ||||||
| 15 ml extra virgin olive oil (to finish) | ||||||
| Kosher salt & black pepper (to finish) | ||||||
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