Spicy Sheet Pan Chicken and Chickpeas | Sheet Pan Meals | One Pan Meals

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces can be more economical.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are often cheaper, though they require soaking.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is less expensive.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh flavor, while dried parsley is more economical.

Rinse and drain the chickpeas.

Rinse the cherry tomatoes.

Chop the fresh parsley.

Trim excess fat from the chicken thighs.

Place the cleaned chicken thighs in a resealable bowl.

In a bowl, combine 1 large clove of minced garlic, 1 tablespoon smoked paprika, 1 tablespoon regular paprika, 1 teaspoon and 1/4 salt, 1/2 teaspoon crushed red pepper, 1 teaspoon ground black pepper, and 1 teaspoon cumin.

Add 1/2 cup chopped parsley, 1 cup olive oil, and 3 tablespoons lime juice to the marinade and mix well.

Add the rinsed chickpeas and the pint of cherry tomatoes to the bowl with the chicken and marinade.

Mix everything together with tongs until well coated.

Cover the bowl and let it marinate for 2 hours.

Preheat the oven to 450°F (232°C).

Spread the marinated chicken and vegetables evenly on a baking sheet, ensuring the chicken touches the pan for even cooking.

Roast in the preheated oven for 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Remove from the oven and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens