Whole chicken and chickpea roast
I love a traybake and this one is no less loved than all the others that I make! Packed full of veg and flavour, this is the kind of thing I make on repeat for an easy life and a delicious dinner each and every single time.
Ingredients
For the traybake
- vegetable oil, for frying
- 4 garlic cloves, crushed
- 2 red onions, cut into chunks
- 1 aubergine, cut into cubes
- 2 x 400g tins chickpeas, drained and rinsed
- 1 lemon, topped and tailed and thinly sliced
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1½ tsp salt
- 2 tsp paprika
- ½ tsp ground turmeric
- whole chicken, about 1.2kg/2lb 12oz
To serve
- chopped fresh coriander
- tahini
- chilli oil
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices.
Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend.
Roast in the oven for 45 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil.
Recipe Tips
Never throw away the liquid from chickpea water – you can make great vegan meringues with it!
