Sheet Pan Citrus-Herb Chicken with Chickpeas

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

Juicy chicken thighs roasted on a sheet pan with chickpeas, bright citrus, and fresh herbs for an easy, flavorful dinner. This Mediterranean-inspired no-cook recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, canned chickpeas, drained and rinsed, fresh lemon juice 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 the oven to 425°F (220°C). In a large mixing bowl, combine 6 bone-in, skin-on chicken thighs, 15 oz canned chickpeas (drained and rinsed), 3 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp orange zest, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat everything evenly.
  2. Step 2: Arrange the chicken thighs skin-side up on a large rimmed sheet pan, spreading the chickpeas around the chicken in a single layer. Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp and the internal temperature reaches 165°F.
  3. Step 3: Remove from the oven and let rest for 5 minutes before serving. The chickpeas will be tender and infused with citrus and herb flavors, complementing the succulent chicken perfectly.

Frequently asked questions

How long does Sheet Pan Citrus-Herb Chicken with Chickpeas take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Citrus-Herb Chicken with Chickpeas?

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 fresh lemon juice from drying out.

Can I substitute ingredients in Sheet Pan Citrus-Herb Chicken with Chickpeas?

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 Sheet Pan Citrus-Herb Chicken with Chickpeas 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 Sheet Pan Citrus-Herb Chicken with Chickpeas?

Mediterranean no cook 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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