Chicken with roots & chickpeas

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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.'

Latest comments and suggestions

• 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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• Gembrunton

  20 October 2008

  Gembrunton commented on this recipe

  great recipe. i am vegetarian, so i cooked the chicken seperately to the vegetables for my boyfriend. i also used onion, peppers and courgette instead of root veg, due to personal preference. Served it with lemon bulgar wheat and warm pitta bread. delicious.

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• NOONOO

  07 November 2008

  NOONOO rated this recipe

  

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• skellylass

  10 December 2008

  skellylass rated and commented on this recipe

  

  I used chicken thighs and served with couscous - delicious! This is an easy but VERY tasty way with chicken.

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• Vikki

  14 December 2008

  Vikki rated and commented on this recipe

  

  This was really delicious and the parsnips really worked, which I was surprised about. I couldn't find any moroccan seasoning so did some research and made my own which was 1 tbsp each of cumin seeds, ground coriander and paprika. 3 cloves, 1/2 tsp cinnamon, 1/2 tsp ground ginger & 1/4 tsp ground red pepper. Grind it all up and bob's your uncle!

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• Siobhan

  03 June 2009

  Siobhan rated and commented on this recipe

  

  We didn't like this receipe at all - certainly not the combination of chickpeas, tomatoes and coriander (even though we love all three individually). Sorry to say it, but good old fashioned roast chicken and plain roast vegetables beat this dish any day!

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• Alex

  10 June 2009

  Alex rated and commented on this recipe

  

  Great dish, will definitely make it again!

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• Oonaghe

  05 August 2009

  Oonaghe rated this recipe

  

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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

Preparation 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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