- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 6
Ingredients
- 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
Directions
Step 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.
Step 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).
Step 3
Sprinkle with lemon zest and parsley to serve.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 310
- Fat:
- 14 g
- Saturated Fat:
- 3 g
- Carbs:
- 26 g
- Fibre:
- 6 g
- Sugar:
- 5 g
- Cholesterol:
- 95 mg
- Protein:
- 23 g
- Sodium:
- 5 mg
