I found this recipe via Twitter. The original is by Alison Roman (New York Times). I’ve made a couple of small changes from the orignal here – added bit more cumin, left out the ground fennel seed (but feel free to add 1 tablespoon to the garbanzos), and added white wine to the marinade. But the biggest change was adding fresh spinach to wilt in the hot garbanzos at the end. This of course means it’s no longer a “one pan meal”, but oh well.

Ingredients and instructions below…

• 1 free-range chicken, cut into parts (skin on)
• Salt and freshly ground pepper
• 2 110 gram tubs full-fat Greek yogurt
• 5 tablespoons fresh lemon juice, divided
• 2 teaspoons ground turmeric, divided
• 2 tablespoons white wine (or water)
• 2 400 gram jars garbanzos, drained and rinsed
• 2 teaspoons ground cumin
• 2 medium red onions, thinly sliced, divided
• 1 175 gram package baby spinach leaves
• 2 tablespoons olive oil
• ½ cup cilantro leaves, torn

Season chicken parts with salt and pepper. Combine 110 grams yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons white wine in a large bowl. Season well with salt and pepper. Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator (I left it overnight).

Place oven rack on the top third of the oven and heat to 220ºC

Combine chickpeas, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.

Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally (important!), until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes (mine took a bit longer).

Toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.

Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.

Once done, remove chicken to a serving dish and toss the baby spinach leaves with the hot garbanzos, return to the oven for a few minutes until leaves are wilted.

Scatter with lemony onions and cilantro and serve with the seasoned yogurt alongside as a sauce.