One-Skillet Lemon Chicken with Chickpeas

Prep time: 15 minmin
Total time: 70min
Serves: 6
1 tbsp
olive oil, divided
15 mL
1 1/2 lb
bone-in, skin-on chicken thighs
750 g
1 1/2 tsp
Compliments Poultry Seasoning
7 mL
1 pkg
Compliments Organic Baby Cut Carrots
454 g
1 can
Compliments Chickpeas
540 mL
1
onion, thinly sliced
1 tbsp
finely chopped fresh thyme
15 mL
2 cups
reduced sodium chicken broth
500 mL
1 tsp
lemon zest
5 mL
2 tbsp
lemon juice
30 mL
1 tbsp
finely chopped fresh parsley
15 mL
Per serving (1/6 of the recipe):
calories
310
fat
14 g
saturated fat
3.5 g
carbs
26 g
sugar
5 g
protein
23 g
cholestrol
95 mg
fibre
6 g
sodium
5 mg

Directions

  1. Preheat oven to 400°F (200°C). Heat half the oil in large ovenproof skillet set over medium heat. Season chicken thighs with poultry seasoning. Cook chicken 12 to 15 min., turning once, until browned all over. Transfer to plate.

  2. Heat remaining oil in skillet. Cook carrots, chickpeas, onion and thyme 3 to 5 min. until carrots start to soften. Stir in broth (set lemon zest aside) and lemon juice; bring to a boil. Reduce to a simmer for 5 min. Add chicken back to pan. Transfer to oven, bake uncovered 20 to 25 min. until chicken skin is crispy and meat reaches an internal temperature of 165°F (74°C).

  3. Sprinkle with lemon zest and parsley to serve.