Description
A warm and cozy sheet-pan chicken recipe featuring bold Mediterranean flavors with olive oil, garlic, lemon, herbs, and chickpeas.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 2 pounds) or boneless
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1/3 cup crumbled feta (optional)
- Lemon wedges to serve
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken dry and season both sides with salt, pepper, and smoked paprika.
- In a bowl, whisk olive oil, minced garlic, lemon zest, lemon juice, and oregano. Add a pinch of salt.
- Toss chickpeas, bell pepper, onion, and cherry tomatoes with half the dressing. Spread them in a single layer on a large sheet pan.
- Nestle the seasoned chicken thighs on top of the vegetables, skin side up. Brush the remaining dressing over the chicken.
- Roast for 30–40 minutes, until chicken registers 165°F (74°C) and skin is golden, stirring the vegetables once at 20 minutes.
- If you like extra-browned skin, broil for 2–3 minutes at the end.
- Remove from oven and let rest for 5 minutes. Sprinkle with chopped parsley and crumbled feta. Squeeze lemon wedges over the top before serving.
Notes
Use skin-on chicken for crisp texture. For a vegetarian option, swap chicken for extra-firm tofu or more chickpeas.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 95mg