Sheet Pan Zesty Chicken with Smoky Paprika and 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 vibrant sheet pan dinner featuring tender chicken thighs roasted with smoky paprika and hearty chickpeas, finished with fresh herbs. This Mediterranean-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, canned chickpeas, smoked paprika 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 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 4 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp lemon juice. Whisk until well blended and fragrant.
  2. Step 2: Add 6 bone-in chicken thighs, 1 can (15 oz) drained chickpeas, and 1 small sliced red onion to the bowl. Toss thoroughly to coat all ingredients with the spice mixture.
  3. Step 3: Spread the chicken, chickpeas, and onion evenly on a large rimmed sheet pan. Roast in the preheated oven for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the top. Let rest for 5 minutes before serving to allow flavors to meld.

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