Herby Lemon Roasted Potatoes & Chickpeas with Feta
This vibrant dish features tender Yukon Gold potatoes and chickpeas roasted with a blend of herbs and lemon, then finished with crumbled feta and fresh parsley.
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs Yukon Gold potatoes cut into 1-inch cubes
- 1 can (15 oz) chickpeas rinsed and drained
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- lemon zested and juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine the diced potatoes and rinsed chickpeas in a large bowl. Toss them with olive oil, lemon zest, oregano, thyme, salt, and pepper until evenly coated.
- Spread the mixture on the prepared baking sheet in a single layer to ensure even crisping.
- Roast for 30-35 minutes, flipping halfway through, until the potatoes are tender and golden brown, and the chickpeas are slightly crispy.
- Once out of the oven, immediately squeeze fresh lemon juice over the hot potatoes and chickpeas.
- Transfer to a serving dish, then sprinkle with crumbled feta cheese and fresh chopped parsley.
- Serve warm as a vegetarian main course or a flavorful side dish.
Notes
For extra flavor, try adding a pinch of red pepper flakes with the herbs. Adjust salt and pepper to taste after adding feta, as feta can be salty.