SMOKEY Sheet-Pan Chicken with Chickpeas and Carrots!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans are often cheaper.

paprika

🥗Healthier: smoked paprika

💰Cheaper: sweet paprika

Smoked paprika adds depth, while sweet paprika is more common and less expensive.

Juice two lemons, about a half a cup, and catch the seeds with your hand.

Add a good bit of tomato paste to the bowl for umami and color.

Add five minced garlic cloves to the mixture.

Add cumin, smoked paprika, and about a teaspoon of Aleppo style pepper to the bowl and mix together.

Chop the carrots into a couple of inches long pieces, ensuring no carrot is left behind.

Halve and thinly slice two onions.

Drain and rinse one 15-ounce can of chickpeas and add them to the bowl.

Season the mixture with a little bit of salt and pepper.

Add about four tablespoons of the rub mixture to the veggies and a tiny drizzle more of extra virgin olive oil, then mix to coat everything.

Brush the largest sheet pan with a tiny bit of extra virgin olive oil.

Spread the veggie mixture out in a single layer on the sheet pan.

Season the chicken thighs with kosher salt and black pepper on both sides.

Add the chicken to the bowl with the remaining rub and toss to coat with tongs.

Nestle the chicken in the sheet pan with the veggies, ensuring enough room between pieces.

Place the sheet pan in the oven for about 25 to 30 minutes.

Slide the sheet pan under the broiler briefly to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens