Curried Chicken with Roasted Chickpeas and Cauliflower

Lunch / Dinner

Curried Chicken with Roasted Chickpeas and Cauliflower

Roasting chickpeas gives them a delicious texture that is the perfect contrast to tender cauliflower and juicy chicken in this flavorful, nutritious and easy weeknight meal.


4 servings

Total Time

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Five-Minute Morning Prep

Place chickpeas in water.

Test Kitchen Tip

No time to soak dried chickpeas? Use 3 cups canned chickpeas, drained, rinsed, and patted dry instead.


Combine chickpeas and water to cover by 2 inches in a medium bowl. Let stand for 8 hours. Drain and pat dry.

Stir together ¼ cup oil, garlic, curry powder, garam masala, salt, and pepper until well combined in a small bowl. Rub 1 tablespoon oil mixture under chicken skin. Press skin back onto meat. Let stand for at least 30 minutes.

Toss together chickpeas, cauliflower, and remaining oil mixture until well combined in a medium bowl.

Preheat oven to 400°. Line a 17½ x 12½-inch rimmed baking sheet with parchment paper.

Arrange chicken in center of prepared pan. Spoon chickpea mixture around chicken. Brush remaining 1 tablespoon oil onto chicken. Sprinkle with additional pepper, if desired.

Bake for 35 minutes, stirring chickpea mixture once. Increase oven temperature to broil. Broil until chicken skin is browned and crispy, about 3 minutes. Sprinkle with cilantro.

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