One-Pan Spiced Chicken with Chickpeas and Roasted Red Peppers

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

Tender chicken thighs cooked with fragrant spices, tender chickpeas, and sweet roasted red peppers for a hearty one-pan meal. This mediterranean-inspired chicken ready in about 40 minutes pairs bone-in chicken thighs, canned chickpeas, roasted red peppers 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat dry 6 bone-in chicken thighs and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy; flip and cook 3 more minutes.
  3. Step 3: Add 3 minced garlic cloves, 1 can (15 oz) drained and rinsed chickpeas, and 1 cup sliced roasted red peppers to the skillet, stirring gently to combine with the chicken.
  4. Step 4: Transfer the skillet to the preheated oven and roast for 15 minutes until the chicken reaches an internal temperature of 165°F and chickpeas are heated through.
  5. Step 5: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the top, and serve with lemon wedges for squeezing.

Frequently asked questions

How long does One-Pan Spiced Chicken with Chickpeas and Roasted Red Peppers take to make?

Total time is about 40 minutes (10 min prep + 30 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 One-Pan Spiced Chicken with Chickpeas and Roasted Red Peppers?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pan Spiced Chicken with Chickpeas and Roasted Red Peppers?

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 One-Pan Spiced Chicken with Chickpeas and Roasted Red Peppers 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 One-Pan Spiced Chicken with Chickpeas and Roasted Red Peppers?

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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