Name: Sticky Glazed Roast Chicken with Hummus and Chickpeas
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 1/2 lb bone-in, skin-on chicken thighs and drumsticks, patted very dry; 3 tbsp pomegranate molasses; 2 tbsp honey; 5 tbsp extra-virgin olive oil, divided; 4 garlic cloves, finely grated, divided; 1 1/2 tsp ground cumin, divided; 1 tsp sweet paprika; 1/2 tsp ground allspice; 2 cans (15 oz each) chickpeas, drained, 1/2 cup whole chickpeas set aside; 1/3 cup tahini, well stirred; 3 tbsp fresh lemon juice, plus a squeeze for the leaves; 1/4 cup ice water; 3 cups mixed salad leaves; to taste kosher salt and black pepper

Sticky Glazed Roast Chicken with Hummus and Chickpeas

4.7 from 658 home cooks Free

Bone-in thighs and drumsticks roast under a pomegranate molasses and honey glaze until the skin turns lacquered and nearly mahogany. They land on a cool, whipped swoosh of homemade hummus with warm whole chickpeas and a tangle of dressed leaves, which makes a Sunday dinner that feels like a restaurant plate.

Prep

25 min

Cook

45 min

Total

1 hr 10 min

Serves

Level

Medium

Cuisine

Middle Eastern

Method

Step 1: Heat the oven to 425F. Toss the chicken with 2 tbsp olive oil, half the garlic, 1 tsp cumin, the paprika, allspice, 1 1/2 tsp salt and plenty of pepper. Arrange skin side up on a foil-lined rimmed baking sheet with space between the pieces.
Step 2: Roast for 25 minutes, until the skin is golden and starting to render. Meanwhile, whisk the pomegranate molasses and honey together in a small bowl.
Step 3: Brush half the glaze over the chicken and roast 10 minutes more, then brush on the rest and roast another 5 to 10 minutes. The glaze should bubble and darken at the edges, and the thickest thigh should read at least 165F near the bone.
Step 4: While the chicken roasts, blend the remaining chickpeas with the tahini, lemon juice, remaining garlic, remaining 1/2 tsp cumin and 1/2 tsp salt. With the motor running, drizzle in the ice water and keep blending for a full 3 minutes, until pale and fluffy.
Step 5: Warm the reserved whole chickpeas in 1 tbsp olive oil in a small skillet over medium heat for 3 to 4 minutes, shaking the pan, until a few split and blister. Season with a pinch of salt.
Step 6: Toss the salad leaves with a squeeze of lemon, 1 tbsp olive oil and a pinch of salt right before plating so they stay perky.
Step 7: Swoosh a big spoonful of hummus across each plate with the back of a spoon, scatter over the warm chickpeas and a drizzle of the last tbsp of oil, then add the glazed chicken and the leaves. Spoon any sticky pan juices over the chicken.

Kitchen note

Both pomegranate molasses and honey scorch fast at 425F, so the glaze goes on only for the last 20 minutes, after the skin has already rendered and browned on its own.