Crispy Oven-Baked Chicken and Chickpeas

A skillet with chicken and crispy chickpeas and a spoon resting on the edge of the dish.

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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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 342kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

2 cans chickpeas or 3 cups cooked
1 drizzle olive oil about 1 Tablespoon
1 pound boneless skinless chicken thighs (about 4-5 small thighs)
1 teaspoon fine salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
2 teaspoons Italian herb blend or other herbs of choice
½ teaspoon roasted red pepper flakes

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

*I usually use a 12-inch skillet or a 9x9 casserole dish, however, this can easily be cooked on a sheet pan with sides or in a larger casserole dish.

**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