Chicken with roots & chickpeas
A filling and healthy meal that's great for an easy supper
- Prep: 10 mins
Cook: 50 mins
- Serves 4
- Easy
Ingredients
- 4 chicken leg quarters
- 2 tbsp olive oil
- 4 carrots, cut into large chunks
- 3 parsnips, cut into large chunks
- 1 onion, cut into large chunks
- 1 tbsp Moroccan seasoning
- 440g can chickpeas, rinsed and drained
- 400g can tomatoes
- chopped coriander, optional
Method
-
Heat oven to 220C/fan 200C/gas 7. Toss
the chicken, oil, vegetables and seasoning
together with some salt and pepper. Roast
for 40 mins, shaking the pan every so often.
-
When the chicken and vegetables are
cooked, lift the chicken onto plates, then
put the roasting tin over a high heat. Tip in
the chickpeas and tomatoes and bring to
a simmer. Cook for a few mins, then stir in
the coriander, if using. Serve with the chicken.
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