Honey-Dijon Roast Chicken with Leek-y Parmesan Chickpeas

Steps

1. Heat oven to 180°C.
2. In a large bowl, whisk together the juice of ¼ lemon, honey, paprika, and half the Dijon mustard. Add chicken thighs, toss to coat, and season with salt and pepper.
3. Arrange chicken thighs in a single layer on a baking tray and roast for 30 minutes, until crispy and cooked through.
4. Meanwhile, blend yoghurt, green chilli, half the parsley, half the dill, and juice of the remaining lemon with a pinch of salt until smooth. Set aside as the herby yoghurt sauce.
5. Wash and trim leeks, halve lengthwise, then slice into thin half-moons. Thinly slice garlic.
6. Heat olive oil in a large frying pan over medium heat. Add leeks and garlic, cook 8-10 minutes, stirring occasionally, until soft and jammy.
7. Stir in remaining Dijon mustard and chilli flakes; cook 1 more minute.
8. Add drained chickpeas and chicken stock. Simmer 3-4 minutes until thickened and creamy.
9. Grate in Parmesan and season with salt and pepper.
10. Once chicken is done, pour roasting juices into the chickpea mixture.
11. Spoon chickpea mixture onto plates, top with crispy chicken thighs, remaining parsley and dill, and a drizzle of herby yoghurt sauce.