Crispy Turmeric Chicken and Spiced Chickpeas

1. Marinate the Chicken

Season the chicken parts generously with kosher salt and freshly ground pepper. In a large bowl, combine 3/4 cup of full-fat Greek yogurt, 2 tablespoons of fresh lemon juice, 1 teaspoon of ground turmeric, and 2 tablespoons of water. Mix well, then add the chicken, ensuring it's well-coated with the marinade. Let it marinate for at least 30 minutes, allowing the flavors to infuse and the lemon juice to tenderize the meat. For even better results, marinate it overnight in the fridge.

2. Preheat the Oven

Preheat your oven to 425°F and position the rack in the top third of the oven. This ensures that the chicken skin will become crispy and the chickpeas will brown nicely.

3. Prepare the Chickpeas

On a rimmed baking sheet, mix together the chickpeas, fennel seed, ground cumin, 1 teaspoon of ground turmeric, half of the thinly sliced red onion, and the olive oil. Season generously with kosher salt and freshly ground pepper, then toss everything together to coat the chickpeas evenly.

4. Arrange the Chicken and Chickpeas

Move the chickpeas to the edges of the baking sheet and place the marinated chicken parts in the center. Scrape off any excess marinade from the chicken before arranging it on the sheet. This helps the skin to crisp up rather than steam.

5. Bake the Chicken and Chickpeas

Bake the chicken and chickpeas in the preheated oven for 45 to 50 minutes. Toss the chickpeas occasionally to ensure they cook evenly. The chicken is done when the skin is evenly browned and the chickpeas are golden and starting to crisp.

6. Prepare the Lemony Onions

While the chicken bakes, prepare the lemony onions by tossing the remaining half of the red onion slices with 2 tablespoons of fresh lemon juice. Season with kosher salt and freshly ground pepper and set aside to marinate.

7. Make the Yogurt Sauce

For the yogurt sauce, combine the remaining 3/4 cup of full-fat Greek yogurt with 1 tablespoon of fresh lemon juice. Season with kosher salt and freshly ground pepper to taste and set aside.

8. Serve

When the chicken and chickpeas are done, scatter the lemony onions and torn mint leaves over the top of the chicken. Serve everything with the seasoned yogurt sauce on the side. Enjoy the crispy, flavorful chicken paired with the spiced chickpeas and tangy yogurt sauce.