Smoky paprika chicken with crispy chickpeas, roasted lemon, and baby kale from Dinner: Changing the Game (page 26) by Melissa Clark

  • sage
  • whole chicken
  • rosemary
  • thyme
  • Meyer lemons
  • sweet smoked paprika
  • baby kale
  • cooked chickpeas
  • hot smoked paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on June 02, 2021

    Really good and quite easy.

  • runoutofshelves on April 11, 2021

    We loved this, we used a spatchcock/poussin as there was just the two of us, and were a bit worried about juggling the times, but 20, 25 for the two cooking times was fine. Loved the paprika. Might try pickled lemon next time.

  • mharriman on March 30, 2021

    As another reviewer noted, the roasted chicken part of the recipe is a standard one. I’ve used it many times and really like the result. The prep is classic Thomas Keller. I salted my chicken three hours before roasting, roasted in a pan with a rack, and it turned out very tender and moist. Like others, I roasted my chickpeas in a separate pan. I enjoyed the side dish better than my husband who thought it was a tad too lemony. I used baby spinach instead of kale. The chickpea side adds interest to the chicken, enough so that it could be used as a side for many other meat entrees, and I’ll keep it mind as a future side dish.

  • e_ballad on October 20, 2018

    I differ from the other reviewers in finding this a little underwhelming. It is essentially a standard roast chicken, to which cooked chickpeas are mixed with paprika & kale towards the end of cooking. Perfectly fine, but unlikely to be repeated given all of the amazing roast chicken recipes.

  • julesamomof2 on December 11, 2017

    This was good, but next time I would make the kale and chickpeas separately. (I couldn't find baby kale so I braised the kale separately anyway) I couldn't get behind chickpeas that became crispy sitting in a pool of chicken fat. I used an Amish chicken that was a little larger and took longer to cook than the recipe stated, which means that you have to be really careful when you add the chickpeas and lemons to avoid them burning.

  • Zosia on April 17, 2017

    This was a big hit with family although I did make a few changes: I spatchcocked the chicken so it would cook more quickly and lacking a cavity, stuffed the herbs (rosemary) under the skin; I cooked the chickpeas and kale separately to accommodate a vegetarian and without the benefit of cooking these in the chicken juices, doubled the paprikas for a little more flavour. Note that you'll need to refer to both the headnotes and the instructions to get the complete roasting time of the chicken (approx 1 hour 20 min). I used a regular lemon and blanched it twice as suggested; it added lemon flavour without any bitterness.

  • DKennedy on March 22, 2017

    Excellent and totally do-able as a weeknight meal. I added extra thighs to the pan, subbed regular blanched kale for the baby, and used regular lemon.

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