Ingredients
1 spatchcocked chicken
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, rinsed and drained
Fresh lime juice (for serving)
Fresh cilantro leaves (for serving)
Preparation
Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan. Roast 15 minutes. Remove from oven and add chickpeas to pan.
Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 15 minutes. Let rest 5 minutes. Drizzle with fresh lime juice and sprinkle with fresh cilantro leaves before carving.
