Baked Herb-Spiced Chicken Thighs with Roasted Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-baked chicken thighs seasoned with a fragrant blend of herbs paired with crunchy roasted chickpeas for a hearty protein-packed meal. This mediterranean-inspired chicken ready in about 55 minutes pairs olive oil, dried oregano, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels. Rub the chicken evenly with 2 tbsp olive oil and then coat with the herb spice mixture.
  3. Step 3: In a separate bowl, toss 1 can (15 oz) drained chickpeas with 1 tbsp olive oil and 1/2 tsp cumin powder until evenly coated.
  4. Step 4: Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Scatter the chickpeas around the chicken in a single layer.
  5. Step 5: Bake for 35-40 minutes until the chicken skin is crispy and an instant-read thermometer inserted into thickest part reads 165°F, and chickpeas are golden and crunchy.
  6. Step 6: Let the chicken rest for 5 minutes before serving alongside the roasted chickpeas.

Equipment for this recipe

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Frequently asked questions

How long does Baked Herb-Spiced Chicken Thighs with Roasted Chickpeas take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Spiced Chicken Thighs with Roasted Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Herb-Spiced Chicken Thighs with Roasted Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Spiced Chicken Thighs with Roasted Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Herb-Spiced Chicken Thighs with Roasted Chickpeas?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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