Notice: I’ve completed this with capers, with chopped inexperienced olives, and even as soon as with some flippantly dressed arugula (lemon, olive oil, salt, and pepper) however even with none of these issues or a handful of parsley, as proven right here, this dish is ideal and suits the invoice for overly busy days.
- 2 lemons, halved
- 1 teaspoon dried oregano, divided
- Kosher salt and freshly floor black pepper
- 4 medium-large bone-in hen thighs (about 2.25 kilos complete)
- 3 tablespoons olive oil, plus an extra drizzle
- 1 massive yellow onion, halved and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 15-ounce can chickpeas, drained and rinsed
- 3/4 pound yukon gold potatoes (about 3 medium), unpeeled, every minimize into 8 wedges
- Huge handful chopped flat-leaf parsley, to complete
Warmth oven: To 450°F (sure, actually!)
Assemble dish: Halve and really thinly slice second half of first lemon, fishing out any lemon seeds. In a 9×13-inch baking dish (or lasagna pan), mix lemon slices, 3 tablespoons olive oil, onion, garlic, remaining 1/2 teaspoon oregano, 1 teaspoon kosher salt, and lots of grinds of black pepper. Add potato wedges and chickpeas and stir till the whole lot is evenly combined and coated. Take away hen thighs from bowl and place them atop the potato-chickpea combination, pores and skin side-up. Pour any juices left within the bowl over the potatoes and chickpeas. Pat the hen pores and skin dry and drizzle it flippantly with extra olive oil.
Cook dinner: Switch the pan to the oven and roast for 45 minutes, or till the hen thighs are cooked by. The hen pores and skin must be crisp. Fastidiously switch the hen thighs to a plate. Stir the potato-chickpea combination simply to remix it and distribute it evenly within the pan, and return the pan to the oven for an additional 10-Quarter-hour, to make sure the potatoes end cooking and the whole lot will get slightly brown.
Return hen thighs (and any juices which have collected on the plate) to the potato-chickpea pan. I don’t typically discover that the thighs have cooled sufficient in 10 minutes that they should rewarm, but when yours have, pop the entire thing again within the oven for a pair minutes. Minimize remaining lemon into wedges.
To serve: Sprinkle with parsley, serve with extra lemon wedges for squeezing over the pan, and eat immediately.
