Spicy Roasted Chicken with Chickpeas and Yoghurt
This one pan spicy roasted chicken with nduja, chickpeas and yoghurt is a weeknight winner. This easy-to-follow recipe has it all! With minimal active prep time, loads of flavour and minimal dishes to clean. Perfection!
Easy weeknights meet one pan spicy roast chicken
Minimal Prep, Maximum flavour!
This spicy roasted chicken recipe is perfect for those nights when you want a delicious and flavorful meal without spending hours in the kitchen. The chicken is coated in a simple Nduja paste, which gives it a rich and smoky flavour. It is then roasted over chickpeas, tomato passata and red onions, which create a saucy and flavorful base for your meal. Bonus- chickpeas are a brilliant source of protein and fibre too!
The best part of this recipe is that it is very hands-off. Once you have coated the roasted chicken and combined the chickpeas and onions, simply place the tray in the oven or air fryer and let it cook. You can use the time while the chicken is cooking to prepare your other side dishes or simply relax and enjoy a glass of wine.
When the spiced roasted chicken traybake is cooked through, simply serve it with your simple yoghurt sauce, and a drizzle of the pan juices. For an extra touch of flavour, garnish with a sprinkle of fresh dill.
This recipe is perfect for a weeknight meal or a casual dinner party. It is sure to impress your guests with its minimal preparation and maximum flavour.
Yogurt Sauce: A touch of Freshness
- Craveable recipes are a balancing act of flavour and texture. The yoghurt sauce in this roast chicken recipe adds a touch of freshness and acidity that perfectly complements the rich and smoky flavours of the spicy roasted chicken and chickpeas.
- Elevate your dish with the simplest of sauces. Simply combine Greek yoghurt, dill, lemon juice, salt, and pepper in a bowl and stir to combine.
To serve, divide the yoghurt sauce between your serving plates and smear it to cover the base. This will create a bed for the chicken and chickpeas, and it will also help to keep them moist and flavorful.
You can use any type of plain Greek yoghurt for this sauce, but I recommend using whole milk yoghurt for the richest flavour. If you are after a low fat option, Skyr is a great alternative. Its low in fat, but thick creamy and high in protein.
The yoghurt sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great convenience for busy weeknights.
The Best Chicken Pieces To Use For Spicy Roasted Chicken
Roasted Chicken Thighs
Roasted chicken thighs are a great choice for this recipe because they are juicy, flavorful, and relatively inexpensive. Thighs are a dark meat cut of chicken, which means that they have a higher fat content than chicken breasts. This fat helps to keep the thighs moist and juicy during cooking and prevents them from drying out.
Thighs also have a more intense flavour than chicken breasts. This is because they contain more myoglobin, a protein that gives meat its reddish color and flavour.
When roasting chicken thighs, it is important to cook them until they are cooked through. The internal temperature of the thighs should reach 175 degrees Fahrenheit (79 degrees Celsius) before serving.
Roasted Chicken Legs
Roasted chicken legs are another good choice for this recipe. They are similar to chicken thighs in terms of flavour and texture, but they are slightly leaner. Chicken legs are also a good source of protein and iron.
When roasting chicken legs, it is important to cook them until the internal temperature reaches 170 degrees Fahrenheit (77 degrees Celsius). This will ensure that the legs are cooked through and juicy.
Chicken Breasts
Chicken breasts are the leanest cut of chicken and the most popular cut. They can tend to be dry and tough if not cooked properly.
Chicken breasts are a good choice for this recipe if you are looking for a lean protein option. However, when roasting chicken breasts it is important to take steps to prevent the meat from drying out.
The easiest way to help keep your chicken breasts moist is to opt for skin-on chicken breasts. The skin will protect the meat while roasting and help prevent it from drying out.
Another way to do this is to marinate the chicken breasts before roasting. This will help to add flavour and moisture to the meat. If you decide to go for skinless breasts, nestle the breasts right into the chickpeas and onions, and cover in tomato passata. The vegetables will braise the chicken, and keep it moist.
Depending on the size of the breast, a roasted chicken breast may cook quicker so be sure to keep an eye on it while cooking.
When roasting chicken breasts, it is important to cook them until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). This will ensure that the chicken breasts are cooked through without becoming dry and tough.
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Frequently Asked Questions
Can I use another bean instead of chickpeas?
Yes, any white bean will do. You can use cannellini or butter beans in this recipe with no problem.
What is Nduja paste?
Nduja paste is a spicy, spreadable sausage paste that is popular in Italian cuisine. It is made with pork, chili peppers, and other spices. Nduja paste can be found at most specialty food stores or online.
I cant eat pork. Can I substitute another type of chilli paste for Nduja paste?
Yes, you can substitute another type of chili paste for Nduja paste. Harissa paste is a good option, as it has a similar flavor profile. However, be careful not to add too much chili paste, as it can make the dish too spicy.
Can I use other cuts of chicken?
Sure! We cover this in detail above in “The Best Chicken Pieces To Use For Spicy Roasted Chicken”. Use what works best for you.
Is this recipe gluten-free?
Yes. This recipe is gluten free!
Can I make this Dairy Free?
Sure, simply replace the dairy yoghurt with soy or coconut plain Greek-style yoghurt.
Any suggestions for making this traybake vegetarian?
Sure! Leave out the ndjua and use harissa instead. To replace the chicken you can use a few nice chunks of halloumi or some firm tofu.
If using tofu, add it in when you would have added the chicken. Nestle the tofu in the sauce to keep it moist.
If using halloumi, add this in at the same time as you would have added the chicken. Keep the pieces exposed to the heat, so they are crisp. Cook the halloumi until golden brown. About 10 Minutes!
Spiced Roasted Chicken with Chickpeas And Yoghurt
- Total Time: 10 Minutes Prep Time, 1 Hour of Inactive Cook time in the oven
Description
This one pan spicy roasted chicken with nduja, chickpeas and yoghurt is a weeknight winner. This easy-to-follow recipe has it all! With minimal active prep time, loads of flavour and minimal dishes to clean. Perfection!
Ingredients
For the Chickpeas:
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2 Red Onions, cut into wedges
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1 tin (400g) chickpeas
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1 tin Italian chopped tomatoes or tomato passata
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3 tbsp nduja paste OR harissa paste
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Pinch of chili flakes
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1 tbsp freshly chopped parsley
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Salt & pepper to taste
For the Chicken:
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4 tbsp cooking oil
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1 tbsp Nduja paste OR harissa paste
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5 chicken thighs or 4 chicken leg quarters
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Pinch of salt and pepper
For the Yoghurt:
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1 1/2 cups Skyr or Greek Yoghurt
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10g Dill
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Juice of half a lemon (adjust to taste)
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Salt and Pepper to taste
Instructions
- In a roasting tray, combine the red onion wedges, drained chickpeas, and tinned tomatoes.
- Add 2 tablespoons of nduja paste, a pinch of chilli flakes, freshly chopped parsley, 125 ml (about 1/2 cup) water, salt, and pepper to taste.
- Stir everything together, ensuring the onions are nestled into the chickpeas to prevent them from burning.
- Air Fryer: Place the tray in the Air Fryer and cook at 170°C (350°F) for 30 minutes. If the chickpeas appear dry during cooking, add a splash more of water to maintain a saucy consistency.
Oven: Place the tray in the preheated oven and bake at 190°C (375°F) for 30 minutes. If the chickpeas appear dry during cooking, add a splash more of water to maintain a saucy consistency.Once the cook time is up, check the seasoning, adjusting the amount of salt and pepper to your preference. - In a bowl, combine the cooking oil and Nduja paste.
- Add the chicken thighs to the mixture, season with a pinch of salt and pepper, and stir to coat.
- Air Fryer: Place the Nduja-coated chicken on top of the chickpeas. Put the tray back in the Air Fryer and cook at 175°C (350°F) for an additional 20-30 minutes or until the chicken is cooked through and has a crispy, crackly skin. Cook time may vary depending on the size of your chicken pieces
Oven: Place the Nduja-coated chicken on top of the chickpeas. Put the tray back in the oven and bake at 190°C (375°F) for an additional 25-35 Minutes or until the chicken is cooked through and has a crispy, crackly skin. Cook time may vary depending on the size of your chicken pieces - While the dish finishes cooking make your sauce. In a separate bowl, combine the Greek Yoghurt, dill, lemon juice, salt, and pepper to taste.
- Divide the yoghurt between your serving plates, smearing it to cover the base.
- Place the chickpeas and onions on top of the yoghurt, and finish with a piece of chicken.
- Drizzle over a little of the pan sauce.
- Add a scatter of dill if you like to garnish.
- Prep Time: 10 Minutes
- Inactive Cook Time: 1 Hour
