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Chicken with roots & chickpeas

A filling and healthy meal that's great for an easy supper

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 590
  • Carbohydrates 37
  • Saturated Fat 8
  • Sugar 0
  • Protein 40
  • Fat 32
  • Fibre 10
  • Salt 2.12

Nutrition per serving

  • Calories 590
  • Carbohydrates 37
  • Saturated Fat 8
  • Sugar 0
  • Protein 40
  • Fat 32
  • Fibre 10
  • Salt 2.12

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

Method

  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.

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