Sheet Pan Bone-In Chicken Thighs with Chickpeas

When it comes to cooking, I’ll admit, I’ve been lazy. Quite honestly, there is no worse chore than cleaning dishes. I’d rather clean a toilet! Ok, rant over.

In this simple, yet elevated weeknight sheet-pan dinner, chicken thighs and chickpeas roast together coming out crispy and golden. Marinating the chicken in yogurt tenderizes the meat while helping the skin as the chicken roasts. You’ll want to toss the chickpeas occasionally to coat them in the rendered chicken fat. While the chicken will be delicious regardless, I recommend marinating for as long as possible (up to overnight). This dish is tangy, warm (thanks to the cumin), and the best part? Basically no clean up! This dish is extremely versatile and can be adjusted to the flavor profile of your choosing.

Yield 3-4

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

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Sheet-Pan Chicken Thighs With Chickpeas

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Ingredients

• 3 to 3 1/2 pounds of bone-in, skin-on chicken thighs (about 6 thighs)
• Kosher salt and freshly ground pepper
• 1/2 cup full-fat Greek yogurt
• Juice and zest of 2 lemons
• 8 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon + 2 teaspoons ground cumin, divided
• 1 tablespoon dried oregano
• 4 teaspoons paprika, divided
• 4 tablespoons olive oil, divided
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 large red onion, thinly sliced, divided
• 1/4 cup mint leaves, torn

Instructions

1. Combine yogurt, lemon juice and zest (reserving 2 tablespoons of lemon juice), half the garlic, red pepper flakes, 1 tablespoon ground cumin, dried oregano, 2 teaspoons paprika, and 2 tablespoons of olive oil in a large bowl. Season generously with salt and fresh black pepper. Add chicken and toss to coat evenly. Let sit at least 1 hour at room temperature, and up to overnight in the fridge.
2. Place oven rack on the top third of the oven and heat to 425 degrees.
3. Combine chickpeas, half of the onion slices, the remaining cumin, paprika, garlic, olive oil on a rimmed baking sheet. Season with salt and pepper and toss to coat.
4. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken in the center of the tray. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned, and the internal temperature of the chicken is 165 degrees, about 45 minutes. Meanwhile, toss remaining onion slices with the reserved 2 tablespoons lemon juice and season with salt and pepper; set aside.
5. Once chicken is ready, scatter with lemony onions and mint.

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