Baked Lemon-Herb 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.

Juicy baked chicken thighs seasoned with fresh lemon and herbs, served alongside crunchy roasted chickpeas for texture and protein. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, chickpeas, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, combine 3 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Pat 6 bone-in chicken thighs dry with paper towels. Toss chicken pieces in marinade, ensuring each piece is evenly coated. Let rest for 10 minutes at room temperature.
  3. Step 3: Spread 1 can drained and rinsed chickpeas on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt and pepper, tossing to coat.
  4. Step 4: Place marinated chicken thighs skin-side up on the same baking sheet, arranging chickpeas around the chicken.
  5. Step 5: Bake for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F, and chickpeas are golden and crunchy.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.

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