Baked Chicken Thighs with Chickpeas

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Baked Chicken Thighs with Chickpeas

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!

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Main Course

Cuisine: Mediterranean Inspired

Diet: Gluten Free, Low Lactose

Servings:

Calories: 549kcal

Author: Irina

Equipment

Ingredients

8 chicken thighs boneless, skinless
19 oz. (540 gm.) chickpeas
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon honey
¾ cup dried cranberries

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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, ½ teaspoon salt, ¼ 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.
¾ 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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