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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.
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
Freeze cooked chicken, chickpeas and sauce in portions. Defrost thoroughly in the fridge and reheat until piping hot throughout.