One sheet pan Chicken with chickpeas, tomatoes, onions and feta

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a similar tangy flavor, while ricotta is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be pricier; canola oil is a more economical option.

Preheat the oven to 425°F (220°C).

Wash and dry 4 bone-in chicken breasts.

Season the chicken with 1 teaspoon oregano, salt, black pepper, and 0.5 teaspoon cumin.

Prepare a large sheet pan for baking.

Drain 1 can of chickpeas and spread them on the sheet pan.

Arrange 1 pint of cherry tomatoes on the sheet pan.

Slice 1 whole onion and arrange it on the sheet pan with the chickpeas and tomatoes.

Drizzle olive oil over the vegetables and season with more salt, black pepper, and oregano.

Mix the vegetables to coat them evenly with the olive oil and seasoning.

Place the seasoned chicken breasts skin side up on top of the vegetables on the sheet pan.

Drizzle more olive oil over the chicken.

Add 4 whole garlic cloves on top of the chicken and vegetables.

Bake in the preheated oven at 425°F for about 35 minutes.

After baking, remove from the oven and top with chopped fresh basil and parsley, and crumbled feta cheese.

Serve directly from the sheet pan with lemon rounds for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens