2 15-ounce cans chickpeas, drained
1 Tbsp. olive oil
1 Tbsp. plus 2 tsp. garam masala, divided
3 tsp. kosher salt, divided
1 ½ tsp. freshly ground black pepper, divided
3 Tbsp. unsalted butter, softened
1 whole chicken (3 1/2-pound), rinsed and patted dry
1 lb. carrots, peeled, trimmed, and cut into 1-inch rounds
• Preheat the oven to 400 degrees.
• Quarter the lemons lengthwise and remove any seeds. Thinly slice 6 lemon quarters crosswise into small triangles and toss them with the chickpeas, olive oil, 2 teaspoons garam masala, 1 teaspoon salt and ½ teaspoon pepper.
• Season the inside of the chicken cavity with 1 teaspoon salt and ½ teaspoon pepper. Fill the cavity with the remaining lemon wedges. Combine the softened butter and 1 tablespoon garam masala, 1 teaspoon salt and ½ teaspoon pepper. Rub the butter all over the chicken, getting under the skin if possible.
• Scatter the carrots in the bottom of a large roasting pan. Place the chicken breast-side-up on a wire roasting rack over the carrots. (If you don’t have a rack, you can put the chicken directly on the carrots.) Transfer the pan to the oven and roast, stirring the carrots occasionally, for 30 minutes (If not using a rack, be sure to stir the carrots under the chicken so they don't burn.).
• Add the chickpea and lemon mixture to the bottom of the roasting pan. Continue to roast 45 to 60 minutes, until the thigh juices run clear when pierced with a knife.
• Let the chicken rest 10 minutes before carving. Place the chickpea, carrot and lemon mixture on a platter and place the chicken pieces on top to serve.
Note: Gild the lily with this simple gremolata. Combine 3 tablespoons chopped fresh parsley,
½ teaspoon finely grated lemon zest 1 finely chopped garlic clove in a bowl and sprinkle over the chicken prior to serving.