RECIPE

Apricot and Olive Roasted Chicken with Chickpeas and Feta

Recipe Created For

4.9 L Rectangular Roaster

Main Course

Poultry

Cook Time

Over 2 Hours

Serving Size

4-6

Cook Mode

INGREDIENTS

1 cup dried apricots, torn in half
1 cup green olives, such as Castelvetrano, crushed
1 3.5-ounce jar capers
2 lemons, zested and juiced
4 cloves garlic, sliced
1/2 cup olive oil
2 1/2–3 pounds bone-in, skin-on chicken pieces, about 2 legs and 2 bone-in breasts
2 14-ounce cans beans, such as chickpeas or cannellini, drained and rinsed
1 cup dry white wine
1 block feta cheese, crumbled
2 teaspoons light brown sugar
Kosher salt
4–5 sprigs fresh thyme
Fresh parsley, chopped

Looking for a hassle-free and easy-to-prepare main course? Look no further than our Apricot and Olive Roasted Chicken with Chickpeas and Feta. This weeknight one-dish roasted chicken meal easily comes together in our oven-to-table Rectangular Roaster. The sweetness of the dried apricots is balanced by the brininess of the olives and capers, and they all cook together with the feta cheese to make the most delicious pan sauce for the chickpeas.

Our Rectangular Roaster is the ideal piece of cookware to bring all these rich flavours together, exposing the chicken and its surrounding ingredients to a consistent heat source. Featuring a low-profile design specifically optimized for oven-roasting, this piece of cookware is perfectly suited for roasting poultry, adding an additional layer of flavour to your favourite recipes.

Our Apricot and Olive Roasted Chicken with Chickpeas and Feta offers a unique twist on traditional chicken recipes and is sure to have all your guests asking for seconds. This recipe can go from the oven to your table in just over two hours, offering between four and six portions. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!

INGREDIENTS

1 cup dried apricots, torn in half
1 cup green olives, such as Castelvetrano, crushed
1 3.5-ounce jar capers
2 lemons, zested and juiced
4 cloves garlic, sliced
1/2 cup olive oil
2 1/2–3 pounds bone-in, skin-on chicken pieces, about 2 legs and 2 bone-in breasts
2 14-ounce cans beans, such as chickpeas or cannellini, drained and rinsed
1 cup dry white wine
1 block feta cheese, crumbled
2 teaspoons light brown sugar
Kosher salt
4–5 sprigs fresh thyme
Fresh parsley, chopped

EQUIPMENT

INSTRUCTIONS

Place dried apricots, olives, capers and their liquid, lemon zest and juice, sliced garlic, and olive oil in a large mixing bowl. Add the chicken pieces and toss to combine. Marinate chicken for 1 hour.

Preheat oven to 425°F. Position one oven rack in the middle of the oven and another oven rack 6 inches below the broiler.

Arrange drained and rinsed beans in the bottom of a large roasting dish, then top with the chicken pieces. Pour the marinade mixture over the chicken. Next pour the wine over and around the chicken, and sprinkle with crumbled feta. Top each piece of chicken with a pinch of brown sugar, pinch of salt and a sprig of thyme.

Place roasting dish in preheated oven on the middle rack, and roast for 40-45 minutes or until chicken reaches 165°F internal temperature. Switch oven to broiler setting on high and broil the chicken until the skin is browned and crispy, about 2 minutes (be sure to watch the chicken closely, as it will brown quickly).

Remove roasting dish from the oven and allow chicken to rest for a few minutes before serving. Taste the sauce and season with additional salt if desired. Serve garnished with chopped parsley.