Pan-Seared Chicken Thighs with Spiced Chickpeas and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Juicy pan-seared chicken thighs served over warm spiced chickpeas and an assortment of oven-roasted vegetables for a wholesome, savory meal. This mediterranean-inspired chicken ready in about 45 minutes pairs (about 1.5 lbs) bone-in chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• 4, minced garlic cloves
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, cut into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 1.5 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced red bell pepper, 1 sliced zucchini, and 1 sliced red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a rimmed baking sheet and roast for 20 minutes until edges caramelize.
2. Step 2: Meanwhile, pat 4 bone-in chicken thighs dry and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp ground paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken skin-side down and sear for 6-7 minutes until golden and crispy, then flip and cook 5 more minutes until cooked through.
3. Step 3: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 can drained chickpeas, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5 minutes, stirring occasionally until chickpeas are warmed and lightly toasted.
4. Step 4: Remove chicken to rest. Stir lemon juice and chopped 1/4 cup fresh parsley into the chickpeas. Serve chicken thighs over the spiced chickpeas and roasted vegetables, garnish with extra parsley if desired.