One-Pan Smoky Paprika Chicken with Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A simple sheet pan chicken dinner featuring smoky paprika and tender chickpeas, roasted with sweet bell peppers and onions for a flavorful, fuss-free meal. This mediterranean-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, smoked paprika, ground cumin 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 large red bell pepper, sliced into 1/2-inch strips
• 1 medium yellow onion, sliced into 1/2-inch strips
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 6 bone-in chicken thighs.
2. Step 2: On a large rimmed baking sheet, toss 1 can (15 oz) drained chickpeas, 1 large sliced red bell pepper, and 1 medium sliced yellow onion with 3 tbsp olive oil until everything is well coated. Spread chickpeas and vegetables evenly.
3. Step 3: Nestle the seasoned chicken thighs on top of the chickpeas and vegetables. Roast in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F and the skin is crispy.
4. Step 4: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the top, and serve warm.