Chicken and Chickpea Sheet-Pan Dinner

Name: Chicken and Chickpea Sheet-Pan Dinner
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 2 can canned chickpeas, drained and rinsed; 3 pieces carrots, cut into chunks; 1 piece red onion, cut into wedges; 2 pieces zucchini, cut into half-moons; 3 tbsp olive oil; 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp garlic powder; 1.5 tsp salt; 0.5 tsp black pepper; 1 cup plain Greek yogurt; 1 piece lemon; 1 clove garlic; 2 tbsp fresh parsley (garnish)

Mediterranean · 60 mins

Roast chicken thighs, canned chickpeas, and seasonal vegetables together; serve with yogurt sauce.

T By toni

Servings

8 pieces bone-in, skin-on chicken thighs
2 can canned chickpeas, drained and rinsed
3 pieces carrots, cut into chunks
1 piece red onion, cut into wedges
2 pieces zucchini, cut into half-moons
3 tbsp olive oil
2 tsp smoked paprika
2 tsp ground cumin
1 tsp garlic powder
1.5 tsp salt
0.5 tsp black pepper
1 cup plain Greek yogurt
1 piece lemon
1 clove garlic
2 tbsp fresh parsley (garnish)

Calories

928 kcal

Protein

59g

Carbs

47g

Fat

56g

Fiber

11g

Sugar

11g

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Season and Roast

1. Preheat the oven to 220°C (425°F) and line a large rimmed sheet pan with parchment. Mix the smoked paprika, ground cumin, garlic powder, salt and black pepper in a small bowl.

2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp garlic powder, 1.5 tsp salt, 0.5 tsp black pepper
2. Pat the chicken thighs very dry, then rub with half the olive oil and most of the spice mix. Toss the chickpeas, carrots and red onion with the remaining olive oil and remaining spice mix directly on the pan.

8 pieces bone-in, skin-on chicken thighs, 2 can canned chickpeas, drained and rinsed, 3 pieces carrots, cut into chunks, 1 piece red onion, cut into wedges, 3 tbsp olive oil
3. Nestle the chicken skin-side up among the vegetables, leaving space between pieces. Roast for 20 minutes.
4. Add the zucchini to the pan, stirring it into the chickpeas and juices. Roast another 20 to 25 minutes, until the chicken skin is deep golden, the chicken reaches 74°C (165°F) inside, and the chickpeas are crisp at the edges.

2 pieces zucchini, cut into half-moons
Yogurt Sauce

5. While the pan roasts, grate the garlic clove finely and stir it into the Greek yogurt with the zest and juice of half the lemon and a pinch of salt. Thin with a spoonful of water if needed.

1.5 tsp salt, 1 cup plain Greek yogurt, 0.5 piece lemon, 1 clove garlic
To Serve

6. Rest the pan for 5 minutes, then squeeze the remaining lemon half over everything. Scatter with fresh parsley and serve with the yogurt sauce spooned alongside.

0.5 piece lemon, 2 tbsp fresh parsley (garnish)

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