Sheet Pan Lemon-Thyme Chicken with Roasted Chickpeas

By AislePrompt Editorial · ·

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 simple one-pan dinner featuring juicy chicken thighs roasted alongside crispy, herb-infused chickpeas for a wholesome meal. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, cooked chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Place 4 bone-in chicken thighs on a baking sheet lined with parchment paper. Drizzle 1 tbsp olive oil over the chicken, then rub in 3 minced garlic cloves, 2 tbsp lemon juice, and arrange 4 fresh thyme sprigs on top.
  3. Step 3: Scatter the chickpeas around the chicken thighs on the sheet pan. Roast everything in the oven for 35-40 minutes until the chicken skin is golden and crisp and the chickpeas are crunchy.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving, allowing the juices to redistribute and flavors to meld.

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