Oven-Baked Chicken with Saffron Garlic Butter, Crispy Chickpeas and Herbed Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper or lightly grease it with a little olive oil.

2. 2

   Pat the chicken thighs dry with paper towels and place them in a bowl. Add half of the salt, the black pepper, and half of the sweet paprika.

3. 3

   In a small bowl, mix the melted butter with 4 grated garlic cloves, the crushed saffron, lemon zest, 15 ml (1 tbsp) lemon juice, and the honey. Pour two-thirds of this butter over the chicken and toss well to coat.

4. 4

   In another bowl, mix the dried, drained chickpeas with the remaining olive oil, ground cumin, the remaining sweet paprika, and the rest of the salt. Add the red onion wedges and toss to combine.

5. 5

   Spread the chickpeas and red onion on the sheet pan. Place the chicken thighs on top, skin side up. Drizzle the remaining one-third of the saffron garlic butter over everything.

6. 6

   Bake for 35 to 40 minutes at 220 °C / 425 °F, stirring the chickpeas and onion halfway through, until the chicken is deeply golden and the chickpeas are crisp around the edges.

7. 7

   Meanwhile, make the sauce by mixing the Greek yogurt with the 2 finely chopped garlic cloves, 15 ml (1 tbsp) lemon juice, fresh parsley, and fresh mint. Taste and adjust with an extra pinch of salt if desired.

8. 8

   Remove the pan from the oven and let the chicken rest for 5 minutes. Serve each portion with crispy chickpeas, roasted onion, and a generous spoonful of herbed yogurt on top or on the side.