Olive oil-roasted chicken & chickpeas from Something from Nothing (page 256) by Alison Roman

Ingredients

chicken pieces
lemons
Show all ingredients...
Serves : 4
EYB Comments

Can substitute fennel, winter squash, or baby turnips for carrots.

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

Accompaniments: Salty celery salad with anchovy

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

Eat Your Books

Can substitute fennel, winter squash, or baby turnips for carrots.
Plumberful on April 07, 2026

This was perfectly simple and strait forward to make, but it requires some adjustments the next time I make it. I made it exactly as written, with beautiful chicken leg & thigh quarters from a local farm, but after an hour and 40 minutes, it still did not have a lot of color and was not “fall off the bone.” It was tasty and the chickpeas were delicious, but the next time I make it, I will roast it longer and maybe increase the heat to 350 F. for at least part of the cook time. Also, zI’ll add another can of chickpeas. I love her suggestion to save the garlicky, schmaltzy olive oil for other uses, which I will do!
Pimlicocook on February 24, 2026

Couldn’t be easier to throw together, and slow-cooking the chicken left it deliciously juicy. Loved the caramelised garlic and lemon. Made half the recipe, used thyme instead of oregano, and around a cup of chickpeas (home cooked) and a large carrot quartered - this was enough for 1, I thought, even with a spinach salad on the side. Took nearly two hours for chicken to gain some colour. Will make again.