If you’ve never experienced the combination of chicken and crispy chickpeas, then you are in for a real treat! It’s incredibly easy to make, with just a few ingredients, and the results are juicy, flavorful chicken with crispy chickpeas. So good!
Recipe Price: $7.84 | Per Serving: $1.96 | Makes: 4 servings
We’re big fans of chicken thighs in our house! They’re more flavorful and much easier to work with, and this recipe is such an easy way to use them!
If you’re also team chicken thighs, try this sheet pan chicken thighs and vegetables as well as this slow cooker barbecue chicken for more easy chicken recipes.
Jump to:
Why You Will Love This Chicken With Chickpeas Recipe
- 100% Foolproof: I’m telling you, if I had a category for “recipes for beginner home cooks” this would be in the top 5. I have made this in every kind of dish with different beans and both with and without the bone. It is so simple and versatile and honestly a great way to learn how to work with chicken!
- One Pan: You’re loading everything into an oven-safe dish and tossing it in the oven. Just one pan to wash! Use a casserole dish or a baking sheet or a cast iron skillet! They all work.
- Versatile: change up the spices and the beans to get a little variety – I’ve loved this with curry spice blends and ras el hanout!
Ingredients
- Chickpeas: Feel free to use other beans here – I’ve used chickpeas, great northern beans, cannelloni beans, and large butter beans to great success.
- Chicken Thighs: I prefer this dish with skinless chicken thighs. Thighs stay much more juicy than breasts when cooked using this method. If you decide to use skin-on thighs, you can skip the olive oil as it fat from the skin will render and provide enough fat to coat the chickpeas and help them crisp up.
- Seasonings: I am using a classic blend of garlic powder, Italian herbs, red pepper flakes, salt and pepper. Instead try your favoring seasoning blend, or a sauce such as pesto, harissa, or curry paste.
Dietary Modifications and Variations
- Vegetarian: You could use crumbled tofu here instead of chicken but it will be a very different dish – I would add a lot of olive oil to try and get the same vibe you’d get from the fat in chicken thighs.
- Paleo: You can make this dish paleo by skipping the chickpeas or you might try my other skillet chicken thighs recipe instead.
- Low FODMAP: chickpeas are not low FODMAP, but you can technically stay within low FODMAP levels if you just use 1 can of beans and keep the serving size to about 3 Tablespoons (cooked). (And you’ll probably want to skip or reduce the garlic powder.)
How to Make Roasted Chicken and Chickpeas
It’s easy! See step-by-step instructions below, but just know the full recipe is detailed in the recipe card as well.
Step 1: Prep the ingredients. Place the chickpeas in an oven-safe skillet and toss with the olive oil and half the seasonings. In another bowl, toss the chicken with the remaining seasonings.
Step 2: Add the chicken. Nestle the chicken into the dish with the chickpeas. Any chickpeas under the chicken will not get crispy.
Step 3: Bake. Place the chickpeas and chicken in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (165ºF / 73ºC), and the chickpeas are crispy.
Storage Tips
- Store: Keep chicken and garbanzo bean leftovers in an airtight container in the fridge for up to three days. You can also freeze them for up to two months.
- Reheat: Return the (thawed) chicken and chickpeas to a baking dish and reheat in the oven at 350° F for 10-15 minutes or until heated through. You can also reheat in the microwave but the chickpeas won’t be as crispy.
Serving Suggestions
This dish is great with just about any vegetable side dish. I really like a tangy salad like my lemon arugula salad to balance the richness of the chicken – and maybe a little rice or quinoa if we’re in the mood.
Depending on the seasonings you use you can also try this coconut lime quinoa, pesto quinoa, or this tahini kale salad.
Expert Tips
- Aim to put the chicken directly on the pan and not on top of the chickpeas. Chickpeas under the chicken will not crisp up.
- If your chickpeas aren’t quite crisp enough but your chicken is done, remove the chicken from the skillet and continue to cook the chickpeas until they’re crispy. Another option is to place them under the broiler for 3-5 minutes.
More Easy One-Pot Meals
Did you like this recipe? If so, please take a moment and give it a 5-Star 
review and leave a comment further below! Don’t forget to follow me on Facebook, YouTube, Instagram, and Pinterest for more delicious recipes!
Crispy Oven-Baked Chicken and Chickpeas
If you’ve never experienced the combination of crispy chicken and chickpeas, then you are in for a real treat! It’s incredibly easy to make, with just a few ingredients, and the results are juicy, flavorful chicken with crispy chickpeas. So good!
Prevent your screen from going dark
Instructions
-
Preheat the oven to 425ºF. Drain and rinse the chickpeas and place in an oven-safe skillet or casserole dish*. Toss the chickpeas with the olive oil** and about half of the seasoning. In another bowl, toss the chicken with the remaining seasonings and then nestle into the dish with the chickpeas. Any chickpeas under the chicken will not get crispy.
-
Place the chickpeas and chicken in the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (165ºF / 73ºC), and the chickpeas are crispy. If your chickpeas aren’t crispy yet, remove the chicken from the pan and set it aside to rest; toss the chickpeas with a spoon and return to the oven for about 5 more minutes. (You can also broil them for 3-5 minutes at this step if you’d like.)
-
You can drizzle the chicken and chickpeas with the juices from the pan if you’d like. Serve the chicken and chickpeas with your favorite vegetable sides – I like a tangy salad like my lemon arugula salad to balance the richness of the chicken – and maybe a little rice or quinoa if we’re in the mood. Enjoy!
Notes
**If you’re using skin-on chicken, you do not need the additional olive oil. The fat from the chicken skin will render off into the pan and coat the chickpeas.
You can make this with a lot of different seasoning blends. Instead of Italian herbs, garlic, and red pepper flakes, I have also used different curry powders, as well as a mix of turmeric and smoked paprika. All are delicious!
Nutrition
Calories: 342kcalCarbohydrates: 32gProtein: 33gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 108mgSodium: 1317mgPotassium: 629mgFiber: 11gSugar: 0.1gVitamin A: 154IUVitamin B1: 0.2mgVitamin B2: 0.2mgVitamin B3: 7mgVitamin B5: 2mgVitamin B6: 2mgVitamin B12: 1µgVitamin C: 0.3mgVitamin E: 1mgVitamin K: 10µgCalcium: 108mgCopper: 0.4mgFolate: 64µgIron: 4mgManganese: 2mgMagnesium: 91mgPhosphorus: 397mgSelenium: 30µgZinc: 3mgCholine: 135mg
