“Smoky Paprika chicken with crispy chickpeas, roasted lemon and baby kale” from “Dinner”

Kirstin: I’ve been eyeing this recipe up for a while. For a long while, truth be told. Roast a chicken. Twenty minutes before the end of cooking, add some chickpeas (With two kinds of paprika) to the pan. And then some kale. Genius. Although of course I changed it slightly. Because lockdown. And also because I couldn’t be bothered with all the boiling a lemon faffing in the original recipe. Instead, I added a preserved lemon and that worked really well. Also I didn’t use kale. Because I am not a fan. Instead I used spinach.

The results were spectacular! And I definitely plan to make this one again. Although I am not sure when because I’m trying (as you know) a different roast chicken recipe every week. But I can see this one becoming a firm favourite.

“Smoky Paprika chicken with crispy chickpeas, roasted lemon and baby kale” from “Dinner”

2 thoughts on ““Smoky Paprika chicken with crispy chickpeas, roasted lemon and baby kale” from “Dinner”

    1. Please let me know what you think.
      We are making a different Melissa Clark roast chicken recipe. It’s so difficult to choose from them all. They are all SO GOOD!

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