Name: Chicken, chickpea & lemon casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 can of chickpeas, drained and rinsed; 1 lemon, sliced; 2 cloves of garlic, minced; 1 onion, diced; 1 cup of chicken broth; 1 tsp of dried thyme; Salt and pepper to taste; Olive oil for cooking

How To Make Chicken, chickpea & lemon casserole

From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour and 15 minutes

Serves:

Ingredients

4 chicken thighs, bone-in and skin-on
1 can of chickpeas, drained and rinsed
1 lemon, sliced
2 cloves of garlic, minced
1 onion, diced
1 cup of chicken broth
1 tsp of dried thyme
Salt and pepper to taste
Olive oil for cooking

Instructions

Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, and dried thyme.
Heat olive oil in a large oven-safe skillet over medium heat.
Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for an additional 3 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the chickpeas and lemon slices to the skillet. Stir to combine.
Place the chicken thighs on top of the chickpea and lemon mixture in the skillet.
Pour the chicken broth over everything.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Bake for 45 minutes, then remove the cover and continue baking for another 15 minutes, or until the chicken is cooked through and the skin is crispy.
Serve the chicken, chickpea, and lemon casserole hot, garnished with fresh herbs if desired.