Chicken with roots & chickpeas

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Good Food

5 ratings

Recipe by Good Food

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1. Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.
2. When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.

Per serving

590 kcalories, protein 40g, carbohydrate 37g, fat 32 g, saturated fat 8g, fibre 10g, salt 2.12 g

'I would cook this again for a midweek meal after a busy day - it's filling, but not fatty. For my Moroccan seasoning I chose Bart's Baharat seasoning.'

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• Annie

  11 January 2008

  Annie rated and commented on this recipe

  

  Excellent - easy and full of spicy flavour

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• Sarah Dunlop

  18 February 2008

  Sarah Dunlop rated and commented on this recipe

  

  Keep making this as it is so easy and the whole meal is done - wish everything in life was this simple. You can buy a sachet of moroccan seasoning from asda which i think is tastier than a tsp of traditional stuff.

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• yummythings

  27 March 2008

  yummythings rated and commented on this recipe

  

  This is quick and easy and so yummy that even though we'd eaten enough we were coming back for more. I couldn't find moroccan seasoning so improvised with the spices I already had having found out what goes into it from the internet. I served it with green veg.

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• Krissy

  21 April 2008

  Krissy rated this recipe

  

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• Lesley

  18 September 2008

  Lesley rated and commented on this recipe

  

  Delicious and very straightforward to prepare - my 13 year old stepson made it mostly on his own.

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Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 4 carrots , cut into large chunks
• 3 parsnips , cut into large chunks
• 1 onion , cut into large chunks
• 1 tbsp Moroccan seasoning
• 440g can chickpeas , rinsed and drained
• 400g can tomatoes
• chopped coriander , optional

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 50 mins

Ingredients

• 4 chicken leg quarters
• 2 tbsp olive oil
• 4 carrots , cut into large chunks
• 3 parsnips , cut into large chunks
• 1 onion , cut into large chunks
• 1 tbsp Moroccan seasoning
• 440g can chickpeas , rinsed and drained
• 400g can tomatoes
• chopped coriander , optional

Per serving

590 kcalories, protein 40g, carbohydrate 37g, fat 32 g, saturated fat 8g, fibre 10g, salt 2.12 g

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