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Preheat your oven to 425°F (220°C). Prepare a baking dish for the chicken and a sheet pan for the chickpeas.

In a large bowl, combine the chicken thighs and drumsticks with 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, grated garlic cloves, 1/4 teaspoon red pepper flakes, 1 teaspoon oregano, 1 teaspoon thyme, 1 tablespoon kosher salt, 1 teaspoon black pepper, and a squeeze of lemon juice. Mix thoroughly to coat all sides of the chicken. Transfer the seasoned chicken to the prepared baking dish.

Drain the can of chickpeas using a sieve. Place the drained chickpeas on the sheet pan. Drizzle with 2 tablespoons olive oil, then add 1/2 teaspoon cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well to coat the chickpeas.

Place both the chicken and the chickpeas in the preheated oven. Bake the chicken for 35-40 minutes, flipping halfway through. Bake the chickpeas for 20-25 minutes. The chicken and chickpeas can bake simultaneously on different racks.

While the chicken and chickpeas are baking, prepare the rice. In a pot over medium heat, add 2 tablespoons olive oil and the chopped onion. Cook for 2 minutes until the onions are translucent. Add 1 teaspoon turmeric and 1 teaspoon garlic powder, stirring to combine. Cook for another minute.

Add 2 cups basmati rice, 2 1/2 cups chicken broth, and 1 teaspoon salt to the pot. Mix well and bring to a boil. Reduce the heat to low, cover the pot, and let it cook for 20 minutes.

While the rice is cooking, prepare the whipped feta. Drain the feta in brine and break it into chunks. Place the feta in a food processor along with 5.3 ounces Greek yogurt, the zest of 1 lemon, a squeeze of lemon juice, and 2 tablespoons olive oil. Blend until smooth. Set aside for serving.

Prepare the fresh salad. Dice the cucumber, tomato, and red onion. Slice the peperoncini. Combine all the diced vegetables and sliced peperoncini in a bowl. Drizzle with olive oil and season with salt and pepper to taste. Mix well.

Once the rice has cooked for 20 minutes, uncover the pot. Add 3 tablespoons butter, the cooked chickpeas (from step 4), 2 tablespoons chopped dill, and 2 tablespoons chopped parsley. Mix everything together gently.

To assemble the bowls, spoon a generous amount of the prepared rice onto each plate. Place the cooked chicken thighs and drumsticks on top of the rice. Add a serving of the fresh salad on the side. Add a dollop of the whipped feta next to the salad, then garnish the feta with a sprinkle of paprika, fresh dill, and fresh parsley.


Preheat your oven to 425°F (220°C). Prepare a baking dish for the chicken and a sheet pan for the chickpeas.

In a large bowl, combine the chicken thighs and drumsticks with 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, grated garlic cloves, 1/4 teaspoon red pepper flakes, 1 teaspoon oregano, 1 teaspoon thyme, 1 tablespoon kosher salt, 1 teaspoon black pepper, and a squeeze of lemon juice. Mix thoroughly to coat all sides of the chicken. Transfer the seasoned chicken to the prepared baking dish.

Drain the can of chickpeas using a sieve. Place the drained chickpeas on the sheet pan. Drizzle with 2 tablespoons olive oil, then add 1/2 teaspoon cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/2 teaspoon salt. Mix well to coat the chickpeas.

Place both the chicken and the chickpeas in the preheated oven. Bake the chicken for 35-40 minutes, flipping halfway through. Bake the chickpeas for 20-25 minutes. The chicken and chickpeas can bake simultaneously on different racks.

While the chicken and chickpeas are baking, prepare the rice. In a pot over medium heat, add 2 tablespoons olive oil and the chopped onion. Cook for 2 minutes until the onions are translucent. Add 1 teaspoon turmeric and 1 teaspoon garlic powder, stirring to combine. Cook for another minute.

Add 2 cups basmati rice, 2 1/2 cups chicken broth, and 1 teaspoon salt to the pot. Mix well and bring to a boil. Reduce the heat to low, cover the pot, and let it cook for 20 minutes.

While the rice is cooking, prepare the whipped feta. Drain the feta in brine and break it into chunks. Place the feta in a food processor along with 5.3 ounces Greek yogurt, the zest of 1 lemon, a squeeze of lemon juice, and 2 tablespoons olive oil. Blend until smooth. Set aside for serving.

Prepare the fresh salad. Dice the cucumber, tomato, and red onion. Slice the peperoncini. Combine all the diced vegetables and sliced peperoncini in a bowl. Drizzle with olive oil and season with salt and pepper to taste. Mix well.

Once the rice has cooked for 20 minutes, uncover the pot. Add 3 tablespoons butter, the cooked chickpeas (from step 4), 2 tablespoons chopped dill, and 2 tablespoons chopped parsley. Mix everything together gently.

To assemble the bowls, spoon a generous amount of the prepared rice onto each plate. Place the cooked chicken thighs and drumsticks on top of the rice. Add a serving of the fresh salad on the side. Add a dollop of the whipped feta next to the salad, then garnish the feta with a sprinkle of paprika, fresh dill, and fresh parsley.
