Baked Lemon-Garlic Chicken with Roasted Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender baked chicken thighs infused with lemon and garlic, paired with crunchy roasted chickpeas for a satisfying meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, lemon juice, garlic cloves, minced 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

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Instructions

  1. Step 1: Preheat the oven to 400°F. In a large bowl, combine 2 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 bone-in chicken thighs and toss to coat evenly.
  2. Step 2: Spread the chicken thighs skin side up on a baking sheet lined with parchment paper. In the same bowl, add 1 can (15 oz) drained and rinsed chickpeas, 1 tsp smoked paprika, and a pinch of salt. Toss chickpeas until evenly coated.
  3. Step 3: Scatter the seasoned chickpeas around the chicken on the baking sheet. Roast everything for 35-40 minutes, until chicken skin is golden and internal temperature reaches 165°F, and chickpeas are crispy.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the chicken and chickpeas before serving.

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