Lemon chicken with potatoes and chickpeas from Smitten Kitchen by Deb Perelman

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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

  • SKidd on January 22, 2026

    Have made a few times, a fairly easy weeknight dinner. Often sub sweet potatoes. This time used boneless thighs as that’s what I had, (gave the veg a few extra minutes head start on cooking) and did her “street chicken” technique of breaking up the chicken into smaller pieces and stirred it back in—makes a smaller amount of meat go farther too.

  • wkhull on October 01, 2024

    Substituted butter beans because partner does not like chickpeas. Dish was good; I thought it would be bland, but it was not. I did remove the chicken skin with good results. I was unable to get any kind of nice crisp roast on the potatoes.

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