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 œ teaspoon pepper.
Season the inside of the chicken cavity with 1 teaspoon salt and œ teaspoon pepper. Fill the cavity with the remaining lemon wedges. Combine the softened butter and 1 tablespoon garam masala, 1 teaspoon salt and œ 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 dont 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,
œ teaspoon finely grated lemon zest 1 finely chopped garlic clove in a bowl and sprinkle over the chicken prior to serving.
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
This article appears in August 2013.