• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and cut onion into 1/2-inch-thick wedges. Drain and rinse chickpeas. Zest and quarter lemon.

• Place onion wedges and chickpeas in an 8-by-8-inch baking dish (9-by-13- inch baking dish for 4 servings). Add a drizzle of oil, half the lemon zest, and juice from one lemon wedge (large drizzle of oil and two wedges for 4). Season with half the paprika (you’ll use the rest in the next step), half the oregano (all for 4), a large pinch of salt, and pepper; toss to combine. • In a small bowl, combine stock concentrate and 1/4 cup water (1/2 cup for 4); pour evenly over onion and chickpea mixture.

• Pat chicken* dry with paper towels and place in a large bowl. Add remaining lemon zest and juice from one lemon wedge (two wedges for 4 servings). • Season all over with remaining paprika, salt, and pepper. Turn to coat.

• Arrange seasoned chicken on top of onion and chickpea mixture in baking dish. • Roast on top rack until chicken is golden and cooked through and onion is tender, 20-25 minutes.

• Meanwhile, in a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Fluff rice with a fork. • Divide rice between shallow bowls. Top with chicken and chickpeas and onion in separate sections. Drizzle with as much pan sauce from baking dish as you like. Serve with a squeeze of lemon juice. Chicken is fully cooked when internal temperature reaches 165°.