Ethiopian-inspired · Dinner
Berbere chicken with lemony chickpeas
Berbere chicken with lemony chickpeas brings together warm-spiced chicken, crisp chickpeas, carrots, greens, and lemon in a colorful, weeknight-ready dinner.
Equipment
- Large rimmed sheet pan
Ingredients
1× recipe · Makes 4 servings
- 1 1/2 pounds boneless skinless chicken thighs
- 2 cans (15 ounces each) chickpeas, drained and dried
- 1 pound carrots, cut into batons
- 5 ounces baby kale
- 2 teaspoons berbere seasoning
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 cup fresh parsley leaves
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus black pepper
Instructions
Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.
Combine 2 teaspoons berbere seasoning, 2 tablespoons lemon juice, 1 tablespoon honey into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 pound carrots, cut into batons with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.
Roast, turning the vegetables once, until the chicken reaches 165°F and the chickpeas are crisp. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.
Cook 2 cans (15 ounces each) chickpeas, drained and dried according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Add 5 ounces baby kale fresh at serving. Finish Berbere chicken with lemony chickpeas with 1/2 cup fresh parsley leaves.
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