Combine all the ingredients except for the chicken. Blend until fully pureed. Pour over the chicken thighs and place in a bowl and marinate at least overnight.
Cook the beans and the chick peas according to the package instructions. Set aside.
Par boil the red potatoes. Remove and cut them in half.
Heat a cast iron skillet on medium high heat. Add the chicken with the marinade and try to get a good sear. Next, add the carrots and get a good sear on them as well. Finish by adding the rest of the ingredients and move to a 325 degree oven. Cook for about 30 minutes. Before serving, mix well to get all the marinade ingredients mixed around. The last step is to squeeze the lemon all over and mix well.
Serve and enjoy!