A delightful and simple Middle Eastern roast chicken dinner using only chickpeas, lemon, cumin and the very best bird you can find.
ANNA Magazine Test Kitchen

ANNA Magazine Test Kitchen

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • 1 head garlic, halved crosswise

  • 1 (19-oz) can chickpeas, drained, rinsed

  •  2 lemons, halved crosswise

  • 1 (4-5 lb) whole chicken, rinsed and patted dry

  •  1/4 cup water

  •  2 tablespoons extra-virgin olive oil

  • 1 teaspoon ground cumin

  •  1 teaspoon coarse salt

  •  1 teaspoon freshly ground pepper

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Preheat oven to 375 ̊F. In shallow roasting pan, place garlic, chickpeas, lemons and water. 

Rub whole chicken with olive oil, cumin, salt and pepper. Place on top of chickpeas in roasting pan. Roast for 45 minutes, then rotate pan in the oven, stirring the chickpeas, garlic and lemons for even browning. Squeeze one of the roasted lemon halves over chicken to baste. Roast for 45 more minutes until golden and temperature taken in the thickest part of thigh reads 165 ̊F. Rest for 10 minutes. Serve on platter with roasted chickpeas, garlic and lemons.