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This one-pot chicken, chickpeas and roasted red pepper dish is a comforting, family-friendly dinner that’s packed with flavour. High in protein and fibre, this is a satisfying meal that’s easy to prepare and ideal for batch-cooking.
Blender or food processor, temperature probe (optional).
1.
Preheat the oven to 180c fan.
2.
In a blender, combine roasted red peppers, garlic, 1 tbsp olive oil, paprika, cumin, oregano, chicken stock and season with pepper. Blend until smooth.
3.
Pour the red pepper sauce into a large Dutch oven or large, deep roasting dish.
4.
Stir in the drained chickpeas and chopped courgette.
5.
Place the whole chicken on top (breast side up).
6.
Optional: Rub 1 tbsp olive oil over the chicken skin for better browning.
7.
Cook uncovered for 75–90 minutes, until fully cooked, the skin is golden and juices run clear (if you have a temperature probe you can check the internal temperature at the thickest part of the thigh reaches 75°C).
8.
If browning too quickly, loosely cover with foil.
9.
Rest chicken for 10–15 minutes before carving.
10.
Cut the chicken and spoon the chickpeas, courgettes and sauce all around.
11.
Add a squeeze of lemon if desired.
12.
Storage information
Freeze cooked chicken, chickpeas and sauce in portions. Defrost thoroughly in the fridge and reheat until piping hot throughout.
Tip
To reduce the fat content, discard the skin of the chicken and omit the optional 1 tsp olive oil. Serve on its own for a lower carb option. You could also serve with a small portion of new potatoes or brown rice to make this more filling if desired.
Cost-saving tips
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