Martha Stewart Broiled Yogurt-Marinated Chicken and Chickpeas

Martha Stewart broiled yogurt-marinated chicken and chickpeas are a juicy sheet pan dinner with lime-yogurt chicken thighs, spiced carrots and crispy chickpeas that comes together in 50 minutes. This easy sheet pan chicken dinner fits busy weeknight dinner plans, spring gatherings and cozy family dinners.

Let the chicken sit in the yogurt-lime mixture for the full 20 minutes, because that time lets the lime and spices flavor the thighs. Skip it and the chicken tastes plain next to the bold chickpeas and carrots.

Martha Stewart uses ras el hanout, a North African spice blend, on both the marinade and the chickpeas, so the whole pan tastes connected. Quick lime-pickled red onion on top adds a sharp bite that cuts through the creamy yogurt.

Martha Stewart Broiled Yogurt-Marinated Chicken and Chickpeas

0.0 from 0 votes

Course: DinnerCuisine: American, MoroccanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

520

kcal

Yogurt-marinated chicken thighs broil until browned in spots alongside tender carrot matchsticks and chickpeas that turn crisp at the edges. Fluffy cilantro couscous, bright pickled onion and a spoonful of cool yogurt balance the warm spices.

Ingredients

• 1/2 cup plain Greek yogurt, plus more for serving
  

• 2 teaspoons grated lime zest, plus ¼ cup fresh juice, divided
  

• 1 tablespoon ras el hanout, such as McCormick, divided
  

• Kosher salt and freshly ground pepper
  

• 4 boneless, skinless chicken thighs (about 1 pound total)
  

• 4 carrots, peeled and cut into ½-inch-thick matchsticks
  

• 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
  

• 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  

• 1 small red onion, halved and thinly sliced
  

• Cooked couscous and chopped cilantro, for serving
  

Directions

• Heat the broiler: Preheat the broiler on high with a rack 8 inches below the element. Then you're ready to start the marinade while the oven heats.
• Mix the marinade: Stir together 1/2 cup Greek yogurt, 2 teaspoons lime zest, 2 tablespoons lime juice and 2 teaspoons ras el hanout in a bowl, then season with salt and pepper. Season the 4 chicken thighs and add them to the mixture. Let them stand for 20 minutes.
• Broil the carrots: Toss the carrot matchsticks with 2 tablespoons olive oil on a rimmed baking sheet and season with salt and pepper. Broil them for 5 minutes while the chicken finishes marinating.
• Add chickpeas and chicken: Toss the drained chickpeas with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout, then season. Add them to the sheet along with the chicken.
• Broil until cooked: Broil, flipping the chicken once, until it is just cooked through and the carrots are tender, 8 to 10 minutes a side. Keep an eye on the pan, since broilers can brown things fast.
• Pickle the onion: While the chicken broils, toss the sliced red onion with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil, then season with salt and pepper. Stir a handful of chopped cilantro into the cooked couscous.
• Plate and serve: Spoon the couscous onto plates and top with the chicken, chickpeas and carrots. Finish with the pickled onion, a dollop of yogurt, more cilantro and a drizzle of olive oil.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but boneless breasts dry out faster under the broiler, so slice them in half horizontally to make thinner cutlets. Check them after about 6 minutes a side, since thinner pieces cook quicker.

How do I store leftovers?

Keep the chicken, chickpeas and carrots in an airtight container in the fridge for up to 3 days. Store the couscous, pickled onion and yogurt separately so nothing turns soggy.

Can I marinate the chicken ahead of time?

You can stir the marinade together and coat the chicken a few hours ahead, then keep it covered in the fridge. Because the lime juice can make chicken mushy over a long time, I wouldn't go past about 4 hours.

What can I use if I can't find ras el hanout?

A mix of ground cumin, coriander, cinnamon and a pinch of paprika gets you close to the warm, earthy flavor. Use the same total amount the recipe calls for, then taste the marinade before adding the chicken.

What's the most common mistake with this recipe?

Putting the rack too close to the broiler is the big one, because the yogurt coating can scorch before the chicken cooks through. Stay at 8 inches and flip the thighs once, so they brown evenly.