One-Skillet Lemon Chicken with Chickpeas
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 6
Ingredients
- 1 tbsp
- olive oil, divided
- 15 mL
- 1 1/2 lb
- bone-in, skin-on chicken thighs
- 750 g
- 1 1/2 tsp
- Compliments Poultry Seasoning
- 7 mL
- 1 pkg
- Compliments Organic Baby Cut Carrots
- 454 g
- 1 can
- Compliments Chickpeas
- 540 mL
- 1
- onion, thinly sliced
- 1 tbsp
- finely chopped fresh thyme
- 15 mL
- 2 cups
- reduced sodium chicken broth
- 500 mL
- 1 tsp
- lemon zest
- 5 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1 tbsp
- finely chopped fresh parsley
- 15 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Heat half the oil in large ovenproof skillet set over medium heat. Season chicken thighs with poultry seasoning. Cook chicken 12 to 15 min., turning once, until browned all over. Transfer to plate.
Step 2
Heat remaining oil in skillet. Cook carrots, chickpeas, onion and thyme 3 to 5 min. until carrots start to soften. Stir in broth (set lemon zest aside) and lemon juice; bring to a boil. Reduce to a simmer for 5 min. Add chicken back to pan. Transfer to oven, bake uncovered 20 to 25 min. until chicken skin is crispy and meat reaches an internal temperature of 165°F (74°C).
Step 3
Sprinkle with lemon zest and parsley to serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 310
- Fat:
- 14 g
- Saturated Fat:
- 3 g
- Carbs:
- 26 g
- Fibre:
- 6 g
- Sugar:
- 5 g
- Cholesterol:
- 95 mg
- Protein:
- 23 g
- Sodium:
- 5 mg