Sheet-Pan Lemon Chicken with Chickpeas & Herbs

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red onion, sliced into wedges
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp ground cumin
• Salt & black pepper, to taste
• ¼ cup fresh parsley or dill, chopped (for garnish)
• Lemon wedges, for serving

Directions:

Preheat Oven:

Preheat to 425°F (220°C). Line a large baking sheet with parchment paper or foil.

Season Chicken & Veggies:

In a large bowl, toss chicken thighs, chickpeas, and red onion with olive oil, lemon zest and juice, garlic, oregano, cumin, salt, and pepper.

Roast:

Spread everything evenly on the baking sheet. Roast for 25–30 minutes, flipping chicken once, until the chicken is cooked through and golden, and the chickpeas are crispy.

Finish & Serve:

Garnish with fresh herbs and serve with extra lemon wedges.

Serving Suggestions:

Pair with warm pita, couscous, or a cucumber yogurt sauce for a full Mediterranean-inspired meal.

Nutritional Info (per serving, serves 4):

Calories: 410

Fat: 20g

Carbs: 24g

Protein: 34g