Savory Citrus-Herb Baked Chicken with Spiced Chickpea Crust
This budget-friendly baked chicken recipe combines zesty citrus flavors with a unique spiced chickpea crust, delivering maximum flavor without breaking the bank. The addition of fresh herbs and a hint of spice makes this dish a standout, perfect for any weeknight dinner or special occasion.
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Preheat your oven to 400°F (200°C). Rinse and pat dry 4 bone-in, skin-on chicken thighs, ensuring they are free of excess moisture.
In a small bowl, combine the zest of 1 lemon, the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of salt and pepper to create a marinade.
Rub the marinade all over the chicken thighs, making sure to get under the skin for maximum flavor. In another bowl, mix 1 cup of canned chickpeas (drained and rinsed), 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, and a pinch of cayenne pepper.
Mash the chickpeas lightly with a fork until they are slightly chunky. Spread the chickpea mixture evenly over the top of the marinated chicken thighs, pressing it down gently to adhere.
Place the chicken thighs on a baking sheet lined with parchment paper, ensuring they are spaced apart for even cooking.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
For a crispy finish, broil the chicken for an additional 2-3 minutes at the end of cooking. Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with fresh parsley and lemon wedges for an extra pop of color and flavor.
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