Chicken and Chickpea Bake
Experience the ultimate one-pan delight with this Chicken and Chickpea Bake, a rich and flavorful dish that’s as comforting as it is nutritious. Perfectly seasoned bone-in, skin-on chicken thighs are seared until golden and then oven-baked atop a hearty base of tender chickpeas, juicy cherry tomatoes, and caramelized red onions. A fragrant blend of cumin, paprika, and garlic powder infuses every bite with warm, earthy notes, while a final touch of fresh parsley and zesty lemon wedges adds a vibrant, refreshing twist. With only 15 minutes of prep and a quick 40-minute cook time, this family-friendly meal is your go-to for an easy and satisfying weeknight dinner. Plus, it’s all cooked in one skillet for minimal cleanup!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Garlic powder
- 1 large Red onion, thinly sliced
- 1 can (15 oz) Chickpeas, drained and rinsed
- 1 pint Cherry tomatoes, halved
- 2 tablespoons Fresh parsley, chopped
- 1 whole Lemon, sliced into wedges
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. Season them on both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of ground cumin, 1 teaspoon of paprika, and 1 teaspoon of garlic powder.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or baking dish over medium-high heat. Once hot, sear the chicken thighs, skin-side down, for 4-5 minutes, until the skin is golden and crispy. Flip and cook for another 2-3 minutes, then remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the thinly sliced red onion. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the drained chickpeas and halved cherry tomatoes to the skillet. Season with the remaining 0.5 teaspoon of salt and stir everything together, scraping up any browned bits from the bottom of the pan.
Nestle the chicken thighs back into the skillet on top of the chickpea and tomato mixture, skin-side up.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle chopped parsley over the top and serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 35.9 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3571 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
