Crisp roasted chicken with chickpeas, lemons, and carrots with parsley gremolata from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 16) by Melissa Clark

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

  • Barb_N on March 14, 2016

    This was just ok. Like amraub, I did not think the chickpeas enhanced the dish. The butter/garam masala did result in a moist bird but I found the flavors muted. There are lots of roast chicken recipes out there- I'll be making Judy Rodger's...

  • stockholm28 on March 05, 2016

    This has been on my list for a while and I thought it was a very satisfying, weeknight-friendly, winter meal. My roast chicken was super moist. The chickpeas that were along the edge of the roasting pan got crispy while the ones directly under the chicken were still creamy. Cooked with the chicken drippings, spice, and lemon, they were quite flavorful. I wish I'd read L. Nightshade's report before I made this as I had the same problem with the butter and garam masala. Next time I will use her suggestion to mix the spice with the butter. The leftovers were great. I re-heated the chickpeas up in the oven in a single layer and they stayed crispy.

  • L.Nightshade on August 01, 2012

    I used a turkey roasting pan and rack. Instead of chopped carrots, I used a bag of baby carrots. The directions state to rub the garam masala, on the chicken first, and then rub it with softened butter. The garam masala coated the chicken beautifully, but when I rubbed on the butter, the spice and the butter just knobbed up in cold clumps. I ended up melting the butter lumps with garam masala mixed in, and brushing that on the chicken. While the chicken cooked, and the house filled with a delicious aroma, I prepared the gremolata used to finish the dish. This was a perfectly cooked chicken! Crisp and golden brown on the outside, wonderfully tender and moist on the inside. The lemons in the cavity impart a lot of lemon flavor to the chicken. And the carrots and chickpeas were very flavorful. I could munch on them endlessly. This dish grew on Mr. NS. He started with "this is good." Moved to "I really like this." And ended the meal stating "make this again!"

  • amraub on June 05, 2012

    This is good. The skin crisps up nicely and the chicken is juicy, but the chickpea and carrots are not nearly as tasty as the mustard crouton chicken at the back of the book. I served with the bulgur pilaf from the same book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.