Sheet Pan Baked Mediterranean Chicken Thighs with Chickpeas and Pancetta

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Chicken breasts are leaner, while bone-in thighs offer more flavor.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in calories, while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola is budget-friendly.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives provide a similar taste, while black olives are often less expensive.

Prepare the marinade by adding the olive oil and lemon juice to a large bowl. Mix well with a fork for around 30 seconds.

Add the minced garlic, smoked paprika, ground cumin, dried oregano, garlic powder, salt, and pepper, and mix until combined.

Dice the pancetta into small ½ cubes and add to the bowl with the chicken thighs.

Use cooking tongs to mix ingredients with the marinade until combined.

Cover bowl with plastic kitchen wrap and marinate for at least 30 minutes (we suggest 2-3 hours).

Preheat oven to 200°C / 400°F.

Add a splash of oil to a large sheet pan then add the sliced onions.

Drain and rinse the chickpeas and add them to the pan.

Add the chicken thighs and scatter the pancetta pieces around the pan, drizzle any leftover marinade over the chicken.

Sprinkle a few cherry tomatoes around the chicken pieces and season to taste.

Bake in a preheated oven for 20-25 minutes.

Remove from the oven and allow to rest for 5 minutes before serving.

Serve alongside your favorite choice of grains and some leafy greens or steamed veggies for a balanced meal.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens