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Be aware: I’ve completed this with capers, with chopped inexperienced olives, and even as soon as with some calmly 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 whole)
- 3 tablespoons olive oil, plus a further drizzle
- 1 giant 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 plenty of grinds of black pepper. Add potato wedges and chickpeas and stir till every thing is evenly blended 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 calmly with extra olive oil.
Prepare dinner: Switch the pan to the oven and roast for 45 minutes, or till the hen thighs are cooked via. The hen pores and skin ought to be crisp. Rigorously 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 one more 10-Quarter-hour, to make sure the potatoes end cooking and every thing will get a bit brown.
Return hen thighs (and any juices which have collected on the plate) to the potato-chickpea pan. I don’t usually 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.
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