Name: Mediterranean Chicken & Chickpea Sheet Pan Dinner
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 (15 oz) cans chickpeas, drained and rinsed; 2 red bell peppers, sliced; 1 large red onion, sliced; 6 tbsp olive oil; 2 lemons (zest and juice); 4 cloves garlic, minced; 2 tsp smoked paprika; 2 tsp dried oregano; 1.5 tsp kosher salt, divided; 1/2 tsp black pepper; 1/2 cup fresh parsley, chopped (for garnish)

Mediterranean Chicken & Chickpea Sheet Pan Dinner

CandiedLemon8824

This Mediterranean Chicken & Chickpea Sheet Pan Dinner is a powerhouse of flavor, nutrition, and ease—perfect for batch cooking on a budget. With protein-rich chicken thighs and hearty chickpeas, each serving delivers a whopping 67g of protein, keeping you full and energized. Roasted red peppers and onions add natural sweetness and color, while a zesty lemon-oregano marinade infuses everything with classic Mediterranean vibrancy. The best part? Everything cooks together on one pan, making cleanup a breeze. This meal is designed for busy cooks looking for maximum impact with minimal fuss—just prep, roast, and enjoy a dish that tastes as good as it looks!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
In a large bowl, combine chicken thighs, 3 tbsp olive oil, lemon zest, lemon juice, garlic, smoked paprika, oregano, 1 tsp salt, and black pepper. Toss to coat and let marinate for 10 minutes (while prepping other ingredients).
Meanwhile, in a separate bowl, toss chickpeas, bell peppers, and red onion with remaining 3 tbsp olive oil and 1/2 tsp salt.
Spread the chickpea and vegetable mixture evenly on the sheet pan. Nestle the marinated chicken thighs on top.
Roast for 28-32 minutes, flipping chicken once halfway, until chicken is golden and cooked through (internal temp 165°F) and veggies are tender.
Taste and adjust seasoning if needed (add more lemon juice or salt to taste to cut richness and brighten flavors, as inspired by Mediterranean balance).
Garnish with chopped fresh parsley before serving. Serve with roasted lemons from the pan.