Lebanese inspired Roasted Chicken, Potatoes and Chickpeas

Thinking of Selma again as I prepare to cross the pond in a couple of months to visit family and friends.  You see about this time last year, Selma and I had arranged to meet up in Winchester, explore the area and get better acquainted as blogger friends.  But it was not to be, in the end I was not able to keep our assigned date, but had promised that we would try again this year.  I am still so saddened by the tragic loss of a wonderful woman who reached out and touched so many hearts and minds.  She was well loved by all the blogging community.  Looking through her blog again prompted me to try this chicken dish.  I love chicken cooked up in many different ways and this one has to be my all time favorite.  I’ve cooked it a few times and it always receives rave reviews at our house.

Selma entered her recipe into “Your Best One Pot Meal” contest over on Food52 and won out of nearly 200 entries. I have not adapted this recipe at all, it is exactly how Selma would have prepared it.  However, I would leave the chicken in the open dish for a tad longer than 15 minutes (after it has cooked covered for an hour) so the gravy will get thicker.  I would also probably put it under the broiler/grill so the potatoes get brown and crunchy and burnt a bit (that’s how I like it).

The recipe is in Selma’s own words.  Click on her link here to reach her post on this dish and also her blog which continues to inspire us all.  Adapted from  Lebanese inspired marinated and roasted Chickpeas and Potatoes by Elaine Boddy.

Lebanese inspired Roasted chicken, Potatoes and Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1  can of chickpeas (400g)
  • 800g floury potatoes  – I used King Edwards the first time and Maris Piper this time – both with excellent results but I preferred the King Edwards
  • 1 whole head of garlic, cloves separated
  • 8 bone-in, skin-on chicken thighs (organic/free range preferably)


  • 1 Tbsp olive oil
  • 2-3 lemons
  • 1 ½  tsp sugar (brown has a better flavor)
  • 1 Tbsp buttermilk/yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp Harissa paste (or adjust this to your taste)
  • ½ tsp chilli flakes
  • 1 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • Salt and pepper to taste

To finish

  • 2 tsp dry roasted cumin seeds
  • a pack of  coriander leaves, chopped
  • Greek yogurt or a Tzatziki


  1. Rinse and drain the chickpeas.
  2. Peel the potatoes and cut them into 2 inch chunks – the size of roast potatoes.
  3. Give the lemons 30 seconds or so in the microwave to help release more juice. Roll, applying a little pressure;  then slice in half and squeeze out as much juice as you can.
  4. Mix the marinade ingredients together in a medium sized bowl. Taste and adjust the seasoning.
  5. Place the chicken, chickpeas, potatoes and garlic in a large freezer bag and pour in the marinade. Squeeze out the air and seal the bag. Flop it around a bit to make sure that the marinade gets everywhere. Place on a plate, in a bowl etc. and pop in the fridge to marinate for a day. Turn the bag over whenever you open the fridge over the next 24 hours.
  6. An hour and a half before you are ready to eat; pre-heat the oven to 200C/ 180C fan/ 375 F. Remove the bag from the fridge and tumble the contents into a large roasting dish – large enough for everything to be spread out so that there is a lot of exposed food surface area. Season with salt and pepper. Cover the dish tightly with foil and cook for 1 hour.  Remove the foil and cook for another 15 minutes or so, until the chicken skin and potatoes are crispy and cooked through and the chickpeas get a little crunchy too. Watch like a hawk that the marinade does not go from gooey and delicious to a burnt crisp. Remove from the oven, transfer to a serving platter/dish and scatter over the roasted cumin seeds and chopped coriander.
  7. Serve with a dollop of Greek yogurt or Tzatziki on the side and prepare to be worshiped.

IMG_4245You have to try this dish friends, it is finger-licking yummy!  All the spices marinated for 24 hours really provide the rich flavor, color and taste to this dish.

IMG_4247You could probably serve this for a weeknight meal or it would even make a great main dish when entertaining.

IMG_4250Go on try it, you won’t be disappointed. Thank you Selma for all your tips and tricks.

I’m off to Angie’s Fiesta Friday #83 where Jhuls @ The Not So Creative Cook and Elaine @ foodbod will be there to welcome us.  Take a look around at their amazing blogs friends.


    1. Thank you Elaine, it will be bittersweet yes, but fond memories of her always come to the surface when I think back. Thanks for co-hosting. Btw, is there a plain harissa recipe on your blog? I couldn’t find a search button to check for myself.

      Liked by 1 person

  1. Loretta,
    What a lovely dish and a wonderful tribute to Selma! You are indeed a true friend!
    Love, love , love the vibrant colors in your photos! The texture of the chick peas, the yummy marinade and the perfectly baked chicken and potatoes, all comes through in your pictures. The dish looks so warm, I feel like pulling up a chair and just digging in;)
    Do you make your own harrissa or buy a particular brand?

    Liked by 1 person

    1. Thanks Sandhya, if you like chicken, this is a MUST! You can find harissa at Whole Foods, I haven’t tried to make it yet, but I’ve just asked Elaine at FoodBod, I seem to think she has a recipe for it somewhere. I know Selma loved the spice.


    1. Thanks Julie, it truly is amazing, give it a try. Floury potatoes are suitable for baking because of its dry, soft texture, they would not be suitable for boiling as it would disintegrate. I imagine a russett would do fine here. I’m skipping across in October to see my Mother mainly and other relatives and friends. I will be away for 2 weeks. This summer has been crazy with travel, for the month of September too, we will be away for 10 days visiting some southern states with 2 couples from across the pond. I hope you’re enjoying the rest of the summer before the cold weather comes in.

      Liked by 1 person

    1. Thanks Patti, you’re such a sweetheart. I really wish I could, and would definitely have taken you up on it if you were closer. I love your home in Cornwall. Thanks for the invite:)


  2. This really is the best roasted chicken recipe! I did try it, but had to make substitutions as I didn’t have harissa at the time. Plus I used boneless chicken breasts. It still turned out so good! Will have to try it again using the recommended ingredients.

    Liked by 1 person

    1. Thanks Angie, yes it really was the best chicken recipe in my humble opinion. Harissa does make a difference and yes, the bone-in chicken pieces would definitely add flavor and texture. Thanks for stopping by, I hope you enjoyed your time at the beach. :)


    1. Thanks Juliana for the photo compliment – I need all the help I can get:). Yes, you ought to give this dish a try, you’ll be glad you did. Thank you for stopping by and Happy Fiesta Friday!


  3. Loretta, I am sure Selma would have been amazed by your version. I am so touched how people loved and continue long and supporting her. I have also made her dish after I made Elaine’s and I really loved it. She deserved to win.:) Thank you so much for sharing this amazig dish and for showing your love for Selma. Happy FF and enjoy the party. xx

    Liked by 1 person

    1. Thanks Jhuls, and thank you for co-hosting. I think Selma will always remain in our hearts. I refer to her blog on many occasions and a lot of times, I can feel her still around @ Fiesta Friday. This is truly a wonderful dish and like you say, she deserved to win.


  4. Your pictures bring such life to this dish. I always loved Selma’s tips, and I’m so happy to see her recipes continue to be made. Happy FF, and I hope you have a wonderful weekend!

    Liked by 1 person

    1. Thank you Kaila, indeed, I believe Selma lives on – Fiesta Fridays aren’t the same without her, but I truly believe her presence here at times. Thanks for your kind comments and thank you for stopping by, it’s always a pleasure seeing you. I’m late, but making my rounds soon:)


  5. Thank you for sharing your dish – I just admired Jhuls’ version of Elaine’s version (was that right?) and reminded myself to make this dish soon.
    Are you coming to London at all? Perhaps we could organise another blogger gettogether?

    Liked by 1 person

    1. Thanks Ginger, yes you definitely should give this dish a try, real comfort food for the upcoming winter I’d say. I’m not sure if I am going to be in London, I believe some of my classmates are trying to have a wee reunion in London when I’m there, but I haven’t decided yet. It’s been a while since I’ve been in London, and I know I’d definitely love to see it again. Loved it when I worked there. Whereabouts are you?


    1. Oh it was just delicious Judi, I think Jhuls made that same recipe, but a vegetarian version that Elaine had posted a while back and that Selma had adapted. The overnight marination really does wonders to this entire dish.


  6. Loretta, I pinned this and made it for some friends that were staying the weekend with us. I substituted sweet potatoes for the white potatoes but otherwise followed the recipe. Oh boy, was it yummy. A keeper and even better the next day. I took your advice and cooked it longer, then crisped the top. Thanks.

    Liked by 1 person

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