Sheet Pan Chicken and Chickpeas

This easy sheet pan meal combines juicy chicken thighs with hearty chickpeas and vegetables, all roasted together for a flavorful, one-pan dinner. Perfect for busy weeknights, it’s a delicious, protein-packed dish that requires minimal cleanup and delivers bold, savory flavors with a touch of spice.

Ingredients:

• 4 bone-in, skin-on chicken thighs

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1 red bell pepper, sliced

• 1 small red onion, sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional, for serving)
  
  

Directions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine olive oil, smoked paprika, cumin, chili powder, oregano, garlic, salt, and pepper. Stir well.

3. Add the chicken thighs to the bowl and toss to coat evenly with the spice mixture.

4. Place the chicken thighs on a large sheet pan. Arrange the chickpeas, red bell pepper, and red onion around the chicken. Drizzle any remaining spice mixture over the vegetables and chickpeas.

5. Roast in the preheated oven for about 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

6. For extra crispiness, you can broil for an additional 2–3 minutes at the end.

7. Garnish with fresh parsley and serve with lemon wedges if desired.
   
   

Nutrients (approximate per serving):

• Calories: 400

• Protein: 35g

• Fat: 22g

• Carbohydrates: 20g

• Fiber: 6g

• Sugar: 5g

• Sodium: 400mg