Sheet-Pan Chicken with Roasted Chickpeas
Juicy chicken thighs and crispy chickpeas are roasted together on a sheet pan with colorful bell peppers for a delicious and easy dinner.
15 min
Prep
35 min
Cook
4
Serves
630
Calories
Macros · per serving
43g protein
42g carbs
30g fat
Ingredients
For 4 servings
- 8 chicken thigh
- 2 15 oz can canned chickpeas
- 2 bell pepper
- 3 tablespoon olive oil
- 1 lemon
- 4 clove garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Drain and rinse the canned chickpeas and pat them dry with a clean kitchen towel.
- 3
Cut bell peppers into strips and mince the garlic cloves.
- 4
In a large bowl, combine chickpeas, bell pepper strips, minced garlic, olive oil, salt, black pepper, paprika, and cumin. Mix until the chickpeas and peppers are well coated.
- 5
Lay the chicken thighs on a sheet pan, skin side up, and season them with salt and pepper.
- 6
Spread the chickpea and pepper mixture evenly around the chicken thighs on the sheet pan.
- 7
Cut the lemon into wedges and place them around the chicken for added moisture and flavor.
- 8
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the chickpeas are crispy.
- 9
Remove from the oven and let it rest for a few minutes before serving.
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