Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata

CSA boxes seem to be excellent at achieving vegetable overload. Currently, we're in carrot overload mode. I decided this recipe would be a perfect way to use up some of those carrots, especially since I have cooked chickpeas hiding in the freezer after I cooked a whole bag at once in the slow-cooker. I have to admit, despite the crispy skin on this roast chicken (I only roasted the thighs), I wasn't in love with this dish. Mostly because the mustard crouton chicken from this book completely overshadows this one. However, the leftovers of chickpeas and carrots were amazing. It may not be quite mustard crouton level, but it is pretty darn good.

One year ago: Orzo Salad with Feta, Olives, and Bell Pepper
Two years ago: Blueberry Crumb Bars

Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata (from Cook This Now)

Ingredients
2 lemons
2 cans chickpeas drained or 3.5 cups cooked chickpeas
2 tbsp olive oil
1 1/2 tbsp garam masala
3 tsp kosher salt
1 1/2 tsp black pepper
1 chicken, rinsed and patted dry
4 thyme sprigs
3 tbsp butter, melted
450g carrots, peeled, trimmed, and cut into 1" rounds
Gremolata
3 tbsp chopped parsley
1/2 tsp grated lemon zest
1 garlic clove, chopped

1. Preheat oven to 400F.
2. Quarter lemons lengthwise and remove seeds. Thinly slice 6 lemon quarters crosswise. Toss lemon bits with chickpeas, oil, 1/2 tbsp garam masala, 1 tsp salt, and 1/2 tsp pepper.
3. Season inside of chicken with 1 tsp salt and 1/2 tsp pepper. Fill with remaining lemon wedges and thyme sprigs. Rub outside of chicken with remaining 1 tbsp garam masala, 1 tsp salt, and 1/2 tsp pepper. Brush butter over skin.
4. Scatter carrots in bottom of largest roasting pan you have. Place wire roasting rack over carrots. Place chicken, breast-side up on rack. Place in oven and roast, stirring occasionally for 30 minutes.
5. Scatter chickpea mixture into bottom of roasting pan. Roast until cooked through, 45 - 60 minutes longer. Let rest 5 minutes before carving.
6. Meanwhile, combine gremolata ingredients. Spoon carrot-chickpea mixture onto platter. Arrange chicken on top. Sprinkle gremolata on dish and serve.