Spiced Roast Chicken with Chickpeas and Couscous
Spiced roast chicken recipe lovers, this one’s for you! Roast chicken was always a comfort food in my childhood home, especially on weekends when the whole family gathered around the table. Over the years, I began experimenting with spices and side dishes to make it more vibrant and hearty. That’s how this spiced roast chicken with chickpeas and couscous came to life.
Inspired by Mediterranean and North African flavors, it’s become one of my go-to meals when I want something that feels both wholesome and luxurious. The crispy, spiced skin of the chicken, the earthy chickpeas, and fluffy couscous create a perfect balance that’s hard to resist.
Why You’ll Love This Spiced Roast Chicken Recipe
- Full of Flavor: The chicken is coated in warm, aromatic spices that seep into every bite.
- One-Pan Meal: With chickpeas and couscous, this is a complete dish that’s easy to make and clean up.
- Healthy & Satisfying: High in protein, fiber, and whole grains—this meal fuels your body while satisfying cravings.
- Great for Meal Prep: It reheats beautifully and can be portioned out for several meals.
Key Ingredients in This Roast Chicken with Chickpeas
- Whole Chicken or Chicken Thighs: Tender, juicy protein that becomes infused with spices while roasting.
- Chickpeas: Add texture, fiber, and earthiness; they absorb the spiced chicken juices perfectly.
- Couscous: A light, quick-cooking grain that balances the richness of the chicken.
- Spices (Cumin, Paprika, Turmeric, Cinnamon): These create a deep, warm flavor reminiscent of Moroccan and Mediterranean cuisine.
- Garlic & Lemon: Brightens and sharpens the dish with citrusy zing and savory notes.
- Olive Oil: Adds richness and helps the spices adhere to the chicken.
Step-by-Step Process (Summary)
- Preheat the oven to 400°F (200°C).
- Season the chicken with olive oil, garlic, lemon juice, and spices.
- Place the seasoned chicken over a bed of chickpeas in a roasting dish.
- Roast until the chicken is golden and cooked through.
- While the chicken roasts, cook couscous with warm broth or water.
- Serve chicken atop couscous, with chickpeas and juices spooned over.
Tips and Variations
- Add sliced carrots or bell peppers to the roasting pan for extra veggies.
- Swap couscous for quinoa or rice for a gluten-free version.
- Use bone-in, skin-on thighs for extra flavor and crispiness.
- Add a spoonful of Greek yogurt or a drizzle of tahini sauce on top for creaminess.
- Garnish with fresh herbs like parsley, mint, or cilantro before serving.
Nutritional Information
This dish offers a complete balance of protein, fiber, and healthy fats. The chicken and chickpeas provide essential amino acids and minerals, while couscous offers energy-supporting carbs.
Serving Suggestions
Serve with a side salad of cucumber and tomato or a simple tzatziki sauce. A wedge of lemon on the side brings everything together with freshness.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. Couscous may dry out, so sprinkle with water before reheating.
Spiced Roast Chicken with Chickpeas and Couscous
A flavorful, Mediterranean-inspired roast chicken dish with earthy chickpeas and fluffy couscous. This one-pan meal is rich in spices and perfect for family dinners or meal prep.
- Roasting pan
- Mixing Bowl
- Saucepan
- Knife
- Cutting board
- For the Chicken:
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- ½ tsp Turmeric
- ¼ tsp Ground cinnamon
- 1 clove Garlic (minced)
- 1 tbsp Lemon juice
- 1 tsp Salt
- ½ tsp Black pepper
- For the Chickpeas & Couscous:
- 1 can Chickpeas (drained and rinsed)
- 1 cup Couscous
- 1 ¼ cup Chicken broth (hot)
- 1 tbsp Olive oil
- ¼ tsp Salt
- Fresh parsley (for garnish)
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper.
- Rub the spice mixture all over the chicken thighs.
- Spread chickpeas in the bottom of a roasting pan, then place the seasoned chicken on top.
- Roast for 55–60 minutes, or until chicken is golden and cooked through.
- While chicken is roasting, pour hot chicken broth over couscous in a bowl. Cover and let sit for 5 minutes, then fluff with a fork.
- When chicken is ready, let it rest for 10 minutes.
- Serve chicken over couscous with roasted chickpeas. Garnish with fresh parsley.
For even more flavor, marinate the chicken for 4–12 hours.
You can swap couscous with quinoa for a gluten-free version.
Add carrots or bell peppers into the roasting pan for more vegetables.
Serve with Greek yogurt or tahini for added creaminess.
Additional Tips
Let the chicken rest for 10 minutes after roasting to retain its juices. For a richer flavor, marinate the chicken overnight. Don’t skip browning the skin—it adds great texture and taste.
FAQs
1. Can I use canned chickpeas?
Yes! Drain and rinse them before roasting to avoid extra liquid.
2. Can I cook this with chicken breasts instead?
Yes, but they may dry out. Adjust cooking time and baste occasionally.
3. Is this freezer-friendly?
Chicken and chickpeas freeze well, but couscous may become mushy. Freeze separately if needed.
4. What spices can I skip or substitute?
If you don’t have turmeric or cinnamon, stick with cumin and paprika—they still add great flavor.
Conclusion
This Spiced Roast Chicken with Chickpeas and Couscous is a complete, comforting, and flavor-packed meal you’ll want to make again and again. Try it this week and let the aroma fill your kitchen—your taste buds will thank you!
