Sheet Pan Lemon-Garlic Chicken Thighs with Crispy Chickpeas and Carrots

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

A one-pan meal featuring tender chicken thighs roasted with aromatic garlic and lemon until golden, paired with crispy chickpeas and sweet carrots. This sheet-pan recipe (gluten-free), ready in about 50 minutes, pairs chicken thighs, olive oil, lemon 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 rice, quinoa, or a quick salad. 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: 35 min Serves 4 International cuisine 420 cal/serving

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Ingredients

1.5 lbs (bone-in, skin-on) chicken thighs
3 tbsp olive oil
1 (zest and juice) lemon
2 cloves garlic
1/2 tsp paprika
15 oz (drained and rinsed) canned chickpeas
2 cups (1/2-inch diced) carrots
1/4 tsp cumin
1/2 tsp salt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp lemon zest, 2 minced garlic cloves, 1/2 tsp paprika, and 1/4 tsp salt.
Step 2: Toss 15 oz canned chickpeas with 1 tbsp olive oil, 1/4 tsp cumin, and 1/4 tsp salt in a bowl until coated.
Step 3: Arrange chicken thighs and chickpeas in a single layer on a parchment-lined baking sheet, then scatter 2 cups diced carrots around the edges. Roast for 30-35 minutes until chicken skin is golden and carrots are tender.
Step 4: Squeeze 1 tbsp lemon juice over the pan and serve immediately.