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–+ servings
Sheet Pan Chicken, Chickpeas and Carrots
Rebekah KukRebekah Kuk

Sheet Pan Chicken, Chickpeas and Carrots

A delicious and easy sheet pan chicken dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Marinate 8 hours
Total Time 9 hours 10 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 1/4 cup extra virgin olive oil for marinade
  • 2 tablespoons extra virgin olive oil for chickpeas
  • 1/4 cup lemon juice about 1.5 lemons
  • 2 cloves garlic minced
  • 1 teaspoon black pepper
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 3/4 teaspoon salt divided
  • small onion sliced
  • 2 pounds chicken thighs bone-in, skin-on
  • 15 oz cooked chickpeas about 3 cups
  • 1 pound carrots washed, peeled and sliced diagonally
  • 2 teaspoons cumin

Equipment

  • Sheet Pan

Method
 

  1. Combine 1/4 cup of olive oil with lemon juice, pepper, basil, oregano, garlic and salt. Thinly slice onion. Place chicken thighs in a large casserole dish. Pour marinade over chicken and place sliced onion on top. Marinate at least 8 hours.
  2. Combine chickpeas, sliced carrots, 2 tablespoons olive oil, salt and cumin in a large bowl. Toss to coat. Pour out onto large sheet pan. Place chicken thighs on top or in between.
  3. Bake chicken, chickpeas and carrots in a preheated 400 degree oven for 50 minutes, turning once halfway through. If you are serving with rice, prepare rice while chicken cooks.
  4. Serve sheet pan chicken, chickpeas and carrots on it's on or with rice and/or salad greens tossed with lemon juice.
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