Spiced Game Day Sheet Pan Chicken with Chickpeas

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 hearty sheet pan chicken dish infused with warm spices and tender chickpeas, perfect for a flavorful and easy game day meal. This Middle Eastern-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, canned chickpeas, olive oil 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 Middle Eastern cuisine 420 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
1 can (15 oz), drained and rinsed canned chickpeas
4 tbsp olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped, for garnish fresh parsley
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper, whisking until well blended.
Step 2: Add 6 bone-in skin-on chicken thighs and 1 can (15 oz) drained and rinsed chickpeas to the bowl. Toss thoroughly until the chicken and chickpeas are evenly coated in the spice mixture.
Step 3: Arrange the chicken thighs skin side up on a large rimmed sheet pan, spreading the chickpeas around them in a single layer. Roast in the preheated oven for 35-40 minutes until the chicken skin is crisp and the internal temperature reaches 165°F.
Step 4: Remove from oven, let rest 5 minutes, then garnish with 1/4 cup chopped fresh parsley and serve with lemon wedges to squeeze over.