Honey-Dijon Roast Chicken with Leek-y Parmesan Chickpeas

Heat the oven to 180°C fan.

Prepare the chicken: Wash and trim the leeks and slice them in half lengthwise, then cut into thin half-moons. Thinly slice the garlic. Into a large bowl, squeeze the juice of ¼ of your lemons and whisk together with the honey, paprika and ½ the Dijon mustard. Add the chicken thighs and toss until well coated. Season generously with salt and pepper.

Bake the chicken: Arrange the chicken thighs on a baking tray in a single layer and roast in the oven for 30 mins, or until the skin is crispy and the chicken is cooked through.

Make the herby yoghurt sauce: While the chicken is cooking, add the yoghurt, green chilli, ½ the parsley, ½ the dill and the juice of the remaining lemon to a blender. Add a good pinch of salt and blend until smooth. Set aside.

Cook the leeks and chickpeas: Heat a little olive oil in a large frying pan set over a medium heat. Add the leeks and garlic and cook for 8-10 mins, stirring occasionally, until the leeks are soft and jammy. Stir in the remaining Dijon mustard and the chilli flakes and cook for another minute.

Add the drained chickpeas and chicken stock, bring to a simmer, and cook for 3-4 mins, until the mixture thickens and becomes creamy. Grate in the Parmesan and season to taste with black pepper, salt, and a squeeze of lemon juice. Once the chicken is cooked, pour all the roasting juices into the chickpeas.

Assemble the dish: Spoon the creamy chickpea mixture onto plates. Top with the crispy chicken thighs, a generous sprinkle of the remaining fresh parsley and dill, and a drizzle of the herby yoghurt sauce. Enjoy!

Storage: If making ahead, store the chickpeas, chicken, yoghurt sauce, and fresh herbs in separate airtight containers. When you're ready to serve, reheat the chickpeas and yogurt separately in the microwave. Alternatively, to bring back the chicken’s crispy skin, pop it in the air fryer for a few mins until it’s hot and crispy again!