Sheet Pan Mediterranean Lemon-Oregano Chicken with 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.

Juicy chicken thighs roasted on a sheet pan with chickpeas, lemon slices, and fresh oregano, delivering bright and earthy Mediterranean flavors. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, canned chickpeas, drained and rinsed, lemon, thinly sliced 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 oven to 425°F (220°C). In a large bowl, combine 6 bone-in chicken thighs, 3 tbsp olive oil, 4 cloves minced garlic, 1 tsp smoked paprika, 1.5 tsp salt, 1 tsp black pepper, and 2 tbsp chopped fresh oregano. Toss until chicken is well coated.
  2. Step 2: Spread 1 can (400 g) drained and rinsed chickpeas evenly on a large rimmed sheet pan. Arrange the seasoned chicken thighs on top of chickpeas.
  3. Step 3: Distribute 1 large lemon thinly sliced over the chicken and chickpeas. Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp and juices run clear.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving. Spoon the roasted chickpeas and lemon slices alongside the chicken for a balanced Mediterranean meal.

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