Mediterranean Baked Chicken with Chickpeas & Lemon
This Mediterranean Baked Chicken with Chickpeas & Lemon brings all of that together in one sheet pan — tender, juicy chicken thighs infused with warm spices, roasted alongside chickpeas and red onions, and topped with fresh herbs and lemon for brightness. It’s a balanced, high-protein meal that’s satisfying without being heavy, making it perfect for a weeknight dinner or a special gathering.
By using a sheet-pan roasting method, the chicken develops a crisp, golden-brown skin while the chickpeas soak up all the juices and spices, transforming into flavorful little bites. A final sprinkling of fresh herbs like parsley or dill gives it that restaurant-quality freshness right at home.
Time
Prep Time: 15 minutes
Marinating Time (optional): 30 minutes to 2 hours
Cooking Time: 40–45 minutes
Total Time: 55 minutes to 1 hour (plus marinating if desired)
Ingredients (Serves 4–5)
For the Chicken & Chickpeas:
5 bone-in, skin-on chicken thighs (about 2.5–3 lbs / 1.2–1.4 kg)
2 cans (15 oz / 425 g each) chickpeas, drained & rinsed
1 large red onion, cut into wedges
3 tbsp extra virgin olive oil
3 garlic cloves, minced
Juice of 1 lemon
Zest of 1 lemon
2 tsp smoked paprika
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
½ tsp turmeric (optional, for color and flavor)
½ tsp crushed red pepper flakes (optional, for heat)
1 tsp salt (or to taste)
½ tsp freshly ground black pepper
For Garnish:
Fresh parsley or dill, chopped (about ¼ cup)
Lemon slices for serving
Instructions
Preheat the Oven
Set your oven to 400°F (200°C). Prepare a large rimmed baking sheet and line it with parchment paper or lightly grease it for easier cleanup.
Prepare the Marinade
In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, paprika, cumin, coriander, oregano, turmeric, red pepper flakes (if using), salt, and black pepper.
Season the Chicken
Pat the chicken thighs dry with paper towels (this helps the skin crisp up).
Add the chicken to the marinade and toss to coat well. For best flavor, marinate for at least 30 minutes or up to 2 hours in the fridge.
Assemble the Sheet Pan
In another bowl, toss the chickpeas and red onion wedges with a tablespoon of olive oil, a pinch of salt, and a sprinkle of paprika or cumin.
Spread the chickpeas and onions evenly over the prepared baking sheet.
Nestle the marinated chicken thighs among them, skin side up. Pour any extra marinade over the top.
Roast
Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
Halfway through cooking, gently stir the chickpeas and onions to ensure even roasting.
Garnish & Serve
Remove from the oven, sprinkle with fresh parsley or dill, and arrange lemon slices on top for extra brightness.
Serve hot, directly from the pan, with warm pita bread, couscous, or a simple green salad.
Tips
Drying the Chicken: Moisture on the skin prevents crispiness. Pat thoroughly before marinating.
Marinating Time: Even 15–30 minutes makes a difference, but longer marinating deepens the flavors.
Extra Crispy Skin: For extra crispness, broil for 2–3 minutes at the end — keep a close eye to prevent burning.
Chickpea Texture: If you want chickpeas extra crunchy, add them to the pan 15 minutes after the chicken starts roasting.
Batch Cooking: This recipe scales easily — just use two sheet pans and rotate them halfway through cooking.
Variations
Protein Swap: Use bone-in chicken drumsticks or boneless chicken thighs for quicker cooking.
Vegetable Add-ins: Add bell peppers, zucchini, or cherry tomatoes to the pan for extra color and nutrition.
Spice Twist: Replace smoked paprika with harissa paste for a spicier North African touch.
Legume Change: Use cannellini beans or butter beans instead of chickpeas.
Herb Finish: Try mint or cilantro for a different fresh garnish.
Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts cook faster (about 25–30 minutes) and can dry out more easily, so check early and baste with pan juices.
Q: Can I make this ahead of time?
A: You can marinate the chicken and prep the veggies/chickpeas a day ahead. Roast right before serving for best texture.
Q: Is this dish freezer-friendly?
A: Cooked chicken and chickpeas freeze well. Cool completely, portion, and freeze for up to 2 months. Reheat in the oven to maintain crispness.
Q: Can I make it without the skin?
A: Yes, but skin-on thighs retain more moisture and flavor. If going skinless, cover with foil for part of the roasting time to prevent drying.
Nutrition
(per serving – 1 chicken thigh + chickpeas & onions)
Calories: ~420 kcal
Protein: 28 g
Carbohydrates: 26 g
Dietary Fiber: 7 g
Sugars: 4 g
Fat: 23 g
Saturated Fat: 5 g
Sodium: ~560 mg
Conclusion
This Mediterranean Baked Chicken with Chickpeas & Lemon is a simple yet elegant dish that captures the essence of Mediterranean cooking — bold spices, fresh herbs, bright citrus, and nutrient-rich legumes. With just one sheet pan, you get a hearty, balanced dinner with minimal cleanup. It’s a versatile recipe, allowing you to swap vegetables, adjust spices, or prepare ahead, making it perfect for busy weeknights or leisurely weekend meals.
The combination of crispy chicken skin, roasted chickpeas, caramelized onions, and zesty lemon ensures every bite is flavorful and satisfying. Serve it alongside warm bread, rice, or a crisp salad, and you’ve got a wholesome, comforting, and impressive meal to share.