Baked Chicken Thighs with Chickpeas and Cranberries is an easy and delicious one-pan meal. Juicy chicken, roasted chickpeas, and sweet cranberries are tossed in a warm cumin-spiced dressing and baked to perfection. It’s a quick recipe that’s great for busy nights and is full of flavor, protein, and fiber!

Like this Salmon and Quinoa Salad, this recipe came together on a busy weeknight when I was looking for a quick and easy dinner idea. I had chicken thighs in the fridge and wasn’t sure what to pair them with. Then, I spotted a can of chickpeas in my pantry, and they seemed like the perfect match. To balance the savory flavors, I decided to toss in some dried cranberries for sweetness and finish it off with a honey-spiced dressing. Paired with this Arugula and Spinach Salad, it turned out to be a simple and satisfying dinner that has become a go-to recipe in my kitchen!
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Reasons to love the recipe
- It's Quick and Easy: With just a handful of ingredients and minimal prep, this dish is perfect for busy weeknights.
- One-Pan Wonder: Like this Sweet Chili Salmon, everything bakes together on a single sheet, making cleanup a breeze.
- Sweet and Savory Balance: The combination of savory chicken, roasted chickpeas, and sweet cranberries creates a flavor-packed meal.
- Wholesome and Satisfying: Packed with protein, fiber, and nutrients, this dish is as healthy as it is delicious.
- Versatile: Enjoy it as a main course with a side salad or pair it with rice, couscous, or flatbread for a more filling meal.
Ingredients

- Chicken: Tender, juicy, and flavorful, chicken thighs are perfect for roasting. Their natural richness pairs well with both sweet and savory flavors. Like in these Stir-Fried Chicken Thighs and Super Easy Sautéed Chicken Thighs recipes, we'll be cutting the meat into smaller pieces since it’s a one-pan dish meant to be tossed and mixed together.
- Chickpeas: The chickpeas add a nutty flavor and a boost of protein and fiber. They make the dish more filling allowing you to enjoy a fresh salad on the side and still feel full and satisfied after dinner. If you like chickpeas, you should also try this Chickpea and Crab Salad.
- Dried Cranberries: They bring a pop of sweetness and a chewy texture that balances the savory chicken and chickpeas beautifully.
- Honey: Adds a subtle sweetness that complements the cranberries and caramelizes slightly during baking.
- The seasonings: just some salt, pepper, and cumin.
***see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Chicken: If you prefer leaner meat, boneless, skinless chicken breasts can be used, though they may cook slightly faster and be less juicy than thighs. If you like pork, tenderloin is a lean option that would complement the chickpeas and cranberries. The combination of dried cranberries and pork is delicious in this Pork and Dried Fruit Roll.
- Chickpeas: If you prefer a more starchy option, diced roasted sweet potatoes would pair well with the cranberries and spices.
- Dried Cranberries: Dried apricots and/or prunes will also add a sweet note with a chewy texture.
- Honey: Maple syrup adds a slightly different sweetness, but still balances the savory elements. You can also use agave nectar, which is a milder sweetener that could work well if you're looking for something less intense.
- Add Veggies: Roasted carrots, bell peppers, or zucchini would be great additions.
- Add Curry Powder: If you want a more Indian-inspired twist, like in this Slow Cooker Turkey Curry recipe.
Preparation
STEP: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
STEP 2: Prepare ingredients

Dice boneless chicken thighs into about 6 pieces each. Rinse the chickpeas, drain the water very well, and pat dry with a clean kitchen towel. Set aside.
STEP 3: Prepare dressing

In a small mixing bowl, whisk together olive oil, salt, pepper, cumin, and honey until well combined.
STEP 4: Arrange ingredients

Place the chickpeas, dried cranberries, and chicken on the prepared baking sheet. Drizzle the dressing over the top, and toss everything together to coat evenly. Spread into a single layer.
STEP 5: Bake

Bake for approximately 40 minutes, stirring halfway through to ensure even cooking. Optionally, switch to broil for the last 5 minutes to crisp and brown the edges. Keep a close eye during broiling to prevent burning.
Top Tips
- Rinse and drain chickpeas well, pat dry to avoid excess moisture.
- Don’t overcrowd the baking sheet.
- Stir ingredients halfway to allow the meat to brown evenly and to prevent sticking.
- Add roasted veggies or fresh herbs like parsley/cilantro for extra flavor.
Frequently Asked Questions
Fresh cranberries are quite tart and may not provide the same sweetness as dried cranberries. If you prefer to use fresh, you can add a little sugar or honey to balance the tartness.
Yes, you can freeze leftovers for up to 3 months. Make sure to let the dish cool completely before transferring it to an airtight container. When ready to eat, thaw in the fridge and reheat in the oven.
Yes, you can use bone-in chicken thighs! They’ll add extra flavor and juiciness to the dish, but keep in mind that they take longer to cook than boneless thighs. You’ll need to bake them for about 10-15 minutes longer, and make sure the internal temperature reaches 165°F (75°C). If you want crispy skin, increase the temperature to 425°F towards the end of baking or use the broil setting for a few minutes, keeping an eye on them to avoid burning. The chickpeas will still cook perfectly around the chicken.
Serving suggestions
For serving, pair your Baked Chicken Thighs with Chickpeas and Cranberries with a fresh green salad, like this Asparagus Kale Salad or this Pear and Fennel Salad. You can also serve the dish with roasted vegetables like carrots or sweet potatoes, or a side of couscous or quinoa to complete the meal. You could also serve it with rice pilaf or warm flatbread and a creamy tzatziki or yogurt sauce.
Other related recipes
If you tried this Baked Chicken Thighs with Chickpeas or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe

Baked Chicken Thighs with Chickpeas
Ingredients
- 8 chicken thighs boneless, skinless
- 19 oz. (540 gm.) chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon honey
- 3/4 cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Dice boneless chicken thighs into about 6 pieces each. Rinse the chickpeas, drain the water very well, and pat dry with a clean kitchen towel or paper towels. Set aside.8 chicken thighs, 19 oz. (540 gm.) chickpeas
- In a small mixing bowl, whisk together olive oil, salt, pepper, cumin, and honey until well combined.1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 teaspoon cumin, 1 teaspoon honey
- Place the chickpeas, dried cranberries, and chicken on the prepared baking sheet. Drizzle the dressing over the top, and toss everything together to coat evenly. Spread into a single layer.3/4 cup dried cranberries
- Bake for approximately 40 minutes, stirring halfway through to ensure even cooking. Optionally, switch to broil for the last 5 minutes to crisp and brown the edges. Keep a close eye during broiling to prevent burning.
Notes
- Don’t overcrowd the baking sheet.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months, reheating in the oven or microwave until warmed through.
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