Roasted Chicken with Turmeric and Chickpeas Recipe | Heather Carey

Ingredients

• 3 pounds bone-in, skin-on chicken parts
• coarse salt and freshly ground pepper
• 1 ½ cups full-fat Greek yogurt
• 4 tablespoons fresh lemon juice
• 2 teaspoons ground turmeric, divided
• 1 32-ounce can chickpeas, drained and rinsed
• 1 teaspoon fennel seed
• 1 teaspoon ground cumin
• 1 large red onion, thinly sliced, divided
• 2 tablespoons extra virgin olive oil
• ½ cup fresh parsley, chopped