Sheet Pan Smoked Paprika Chicken with Chickpeas
Sheet pan chicken with chickpeas and carrots is a comforting, casual meal — perfect for entertaining a group of friends or family! I use boneless skinless chicken thighs, but bone-in on thighs or boneless skinless breasts would work as well. Just have a look at my tips in the post as the cooking time will vary based on what part of the chicken you use. Serve this chicken dinner with nothing more than some crusty bread to mop up the flavorful juices.
Servings: 8 people
Ingredients
Tomato Rub
- ½ cup extra virgin olive oil
- Juice of 2 large lemons, about ½ cup
- 5 tablespoons tomato paste
- 5 large garlic cloves, minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon Aleppo pepper flakes
Chicken and Vegetables
- 1 teaspoon extra virgin olive oil
- 6 carrots, peeled, halved lengthwise, and cut into 2 inch pieces
- 2 medium onions, halved and cut into ½ inch slices
- 1 15-ounce can of chickpeas, drained
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 10 boneless skinless chicken thighs
Instructions
- Position one rack in the center of the oven and another one 4 or 5 inches under the broiler. Preheat the oven to 425°F
- Prepare the tomato rub: In a small bowl, combine the olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper. Whisk well to combine.
- Prepare the chicken and vegetables: Lightly brush a large sheet pan with some of the olive oil. In a large bowl, combine the carrots, onions, and chickpeas. Season well with salt and black pepper (about ½ tsp each). Add 4 tablespoons of the tomato rub and a small drizzle of olive oil (about 1 tsp), and mix well to coat. Transfer the mixture to the sheet pan.
- Pat the chicken dry and season with salt and black pepper on both sides. Place the chicken in the bowl and add the remaining tomato mixture, tossing until the chicken is well coated.
- Transfer the chicken to the sheet pan along with the chickpeas and vegetables. Roast on the center rack until the chicken is cooked through, 25 to 30 minutes. Then move the sheet pan up to the top rack directly under the heat and broil until the chicken gains some color, 3 to 4 minutes, watching carefully. The onions and carrots may also gain some char.
- Serve with your favorite rustic bread.
Video
Notes
- Serving suggestions: Crusty bread, basmati rice or another grain like bulgur or farro, Greek potatoes, heirloom tomato salad, or cucumber salad.
- How to store and reheat leftovers: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat it in a skillet on the stove over medium heat until warmed through.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
- If you're looking for more amazing Mediterranean recipes like this one pick up a copy of my cookbook, The Mediterranean Dish: 120 Bold and Healthy Recipes You’ll Make On Repeat.
Nutrition
Calories: 390.7kcal | Carbohydrates: 19.7g | Protein: 31.6g | Fat: 21.3g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 12.6g | Trans Fat: 0.03g | Cholesterol: 134.2mg | Sodium: 536.6mg | Potassium: 777.3mg | Fiber: 5.6g | Sugar: 5.3g | Vitamin A: 8108.3IU | Vitamin C: 21.9mg | Calcium: 72.7mg | Iron: 2.9mg
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