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Sheet-Pan Chicken and Chickpeas

Sheet-Pan Chicken and Chickpeas

Elite Jakob
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Course Main Dish

Ingredients
  

For Chickpeas:

  • 1 can (14 ounces) chickpeas
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 2 Tablespoons olive oil
  • Pepper
  • 1/2 teaspoon cumin
  • Pitted olives
  • 1/2 lemon juice only

For Chicken:

  • 8-10 boneless, skinless chicken thighs
  • 1 teaspoon sea salt
  • 2 teaspoons paprika
  • Pepper
  • 1 teaspoon cumin
  • 1/2 lemon juice only
  • 4-5 Tablespoons olive oil
  • 4 garlic cloves

For Pan Lining:

  • 2 Tablespoons olive oil
  • 1 tomato sliced thin
  • 1 red onion sliced thin
  • 3 sprigs fresh thyme (Or 1/2 teaspoon dried thyme)

Instructions
 

For Chickpeas:

  • Wash and drain the chickpeas and add them to a bowl. Add the seasonings and toss with a large spoon.

For Chicken:

  • Add the chicken and the seasoning to another bowl and mix so the chicken is coated well with the seasonings.

To Prepare:

  • Spread evenly the oil and slices of tomato and onion on a cookie sheet lined with parchment paper or foil.
  • Lay the chicken pieces flat on top of the veggies slices and sprinkle it again with sea salt, pepper and paprika.
  • Spread the seasoned chickpeas on top of the chicken trying to fit them in between the chicken pieces. Optional: spread thinly sliced lemon peel, and fresh/dried thyme on the chicken just before baking.
  • Bake at 375 for 40 minutes.