Put all the ingredients in a mixing bowl. Marinate and season the chicken.
(Pre-)heat cooking space to 160 °C with Hot air humid
Put the chickpeas in the porcelain dish and sit the marinated chicken on top.
Cut the lemons in half and place in the porcelain dish as well. To finish, scatter the tomatoes over the top. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
Put the food in
Hot air humid 160 °C for 1 Hrs
Take the chicken out of the cooking space. Remove the caramelized lemon from the dish and squeeze over the chicken.
For the gremolata, zest and juice the lemon. Peel and crush the garlic. Pull the parsley leaves off the stalks and chop finely. Mix 1 tbsp of lemon zest, 1 tbsp of lemon juice, garlic and parsley together.
