Roasted Garlic Chicken with Chickpeas

Chicken and chick peas is a timeless combination into which I infuse the Mediterranean flavors of cumin, pimenton, cinnamon and rosemary.  I take a cue from Gordon Ramsey who had the great idea of roasting a chicken on a bed of garlic heads  But I prefer not to mash the chick peas when serving.
1 roasting chicken, washed and dried

1 can chick peas, drained
1 tsp cumin powder
1 tsp Pimenton, smoked Spanish paprika
2 Tbsp olive oil
1 red Bermuda onion quartered
3 heads garlic, sliced in half at the waist
1 Tbsp fresh (2 tsp dried) rosemary
1/2 cup sherry
1/2 cup water
Juice of 1/2 lemon, remaining lemon half cut into wedges

Preheat oven to 425F. Toss together the chickpeas, spices and olive oil in a small bowl. Salt and pepper generously. Stuff the chicken with the chick peas. Place the garlic heads, cut-side down, in a roasting pan. Place chicken on garlic and then surround the chicken with the onion. Spray the chicken with oil and then sprinkle on the rosemary. Salt and pepper generously.

Roast the chicken for 20-30 minutes to brown up a bit. Reduce heat to 375F and continue cooking another 20-30 minutes. Add the sherry and water to the roasting pan and continue cooking another 20-30 minutes, until the chicken is cooked through - internal temperature is 165F.  Add a bit more water if the pan dries up too much.

Remove the chicken from the oven and allow to rest for 15 minutes. Remove the chick peas from the cavity and toss in a serving bowl with the lemon juice. Add a few of the roasted garlic cloves - just pop them out of their casings.  Remove chicken to a carving board and stir the juices in the roasting pan together - add a bit of water if necessary.  Pour the 'jus' into a serving bowl.  Carve the chicken and serve with the chick peas, remaining roasted garlic, roasting jus and lemon wedges.

Serves 6.