Roasted Chicken with lemons, carrots and chickpeas with cilantro yogurt
6-8 pieces of various chicken pieces (I used thighs and drumsticks)
2 carrots, quartered and chopped
1 large onion, sliced
1 small onion, grated
2 Lemons, zested, seeds removed, and quartered
A whole head of garlic
1 can chickpeas, drained and rinsed
3/4 cup of unsalted chicken broth (if you can find it, if not just use less salt)
mrs. dash lemon pepper seasoning (optional)
Preheat oven to 400.
In a large roasting pan, place the sliced onion, carrots, chickpeas, and the lemon pieces. Pour the chicken broth and a little bit of olive oil on top, then mix evenly. Season the chicken pieces liberally with the salt, pepper and lemon zest (Or you can use Mrs. Dash lemon pepper seasoning, or a little bit of both), and tumeric. Place the chicken pieces on top of the vegetables, skin side up.
Cook for about 40 minutes, or until the skin is dark and crispy and the lemon pieces have started to brown.
While the chicken is cooking, mix the yogurt, salt, pepper, grated onion, and cilantro. Put in the refrigerator until eating time.
Cook Basmati rice with 2 tbsp of butter in either in a rice cooker or on the stove, as the directions instruct.
Serve chicken with basmati rice and yogurt sauce.