This classic Greek dish comes together in one pan and feeds a hungry crowd. Roasted chicken and chickpeas create a hearty and healthy main course. Follow my easy recipe and serve this on any busy weeknight or at your next dinner party.
One Pan Meals to the Rescue
On busy weeknights one pan meals are a life saver! This roasted chicken and chickpeas is one of those meals. Nothing gets pre-cooked. It’s all layered in one roasting pan and then baked to a delicious perfection. Of course you can feel free to use any cut of chicken that you have on hand and you may substitute the chickpeas for your favorite beans. Throw some veggies in there and make the recipe your own.
If you do switch things up, I’d love to hear about it. Share what you did in the comments section below.😊
Substitutes and Other Options
Like I always say, use what you already have and love! So, if you want to make this recipe and don’t have enough chickpeas, add in some other beans and mix it all together. It will still be delicious. You can even add some diced potatoes. Here are a few options:
- Use your favorite combination of beans instead of or in addition to chickpeas
- Use your favorite cut of chicken but keep in mind that the cooking time will be different. For example, boneless skinless chicken breast cooks much faster than the bone-in chicken thighs that I use in this recipe. Honestly, I do prefer the thighs because they stay juicy even if you overcook them and they’re less expensive than the breast. But that said, use what you like.
- Add your favorite vegetables to the dish: diced potatoes, spinach, bell peppers, cauliflower, and green peas all pair well.
This is a large batch and it’s great for feeding a big group of guests or a big family. It’s also fabulous if you meal prep. Feel free to cut the recipe in half if you think that you won’t be able to finish it in 4 days.
More delicious One Pan Meals
- Baked Harissa Lamb Stew
- Za’atar Roast Chicken with Olives & Prunes
- One Pan Roasted Chicken & Potatoes in a Tomato Sauce
- ONE PAN GREEK-STYLE ROASTED CHICKEN & POTATOES
Watch the Video Tutorial
One Pan Roasted Chicken with Chickpeas: Greek Revithada me Kotopoulo sto Fourno
This classic Greek dish comes together in one pan and feeds a hungry crowd. Roasted chicken and chickpeas create a hearty and healthy main course. Follow my easy recipe and serve this on any busy weeknight or at your next dinner party.
Ingredients
- 3 (15 ounces) cans of cooked chickpeas (garbanzo beans)
- 10-12 chicken thighs with the bone in, skinless
- 2 onions, thinly sliced into half-moons
- 1/4 cup olive oil, plus more for the marinade
- 1 sprig of rosemary
- 1 cup chicken stock or water
- 2 roasted red peppers, cubed (optional)
- Garnish: 3 tablespoons finely chopped parsley
- Serve with Olives and feta cheese
Chicken Marinade
- 1/3 cup olive oil
- 3 heaping teaspoons dried crushed oregano
- 4-5 garlic cloves, grated
- juice of a lemon
- 1 heaping teaspoon coriander
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- salt, to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
Preheat the oven to 400 °F, 200 °C.
Place the sliced onions and roasted red peppers in a large roasting pan and drizzle a quarter cup of olive oil on top. Season them with a pinch of salt and black pepper.
Drain the chickpeas and rinse them. Place the chickpeas in a large bowl and season them with salt and black pepper. Add the lemon juice and toss together. Add the chickpeas to the roasting pan. Add the chicken stock to the pan.
Remove the skin from the chicken thighs.
Combine all of the marinade ingredients except for the salt in a bowl and whisk together.
Pour the marinade over the chicken and season it with salt. Toss to coat.
Place the chicken on top of the chickpeas and add the rosemary.
Bake the chicken on the center rack, uncovered, for an hour and 15 minutes or until the internal temperature of the chicken reaches 165 °F.
Garnish with parsley and serve with feta and olives. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.
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What should I use if I don’t like the flavor lemon with my chicken
You can leave the lemon out and substitute some balsamic vinegar instead.
The cooking time seems very long at 400 degrees?
I made the Chicken with Chickpeas last night and it was delicious. Thank you for your website with so many great dishes. I have tried quite a few of them and and not ever been disappointed. Your videos to accompany the recipes are well done. Thanks!
PS: hope someday to get to your restaurant
Love, love, love this recipe! And so did my family. I added 1/2 can of tomato paste to the marinade and omitted the parsley. (only because I didn’t have any). Make this, you won’t be disappointed!
Indeed, the cooking time is way too long. I foolishly followed this recommendation and the dinner was ruined. My son wouldn’t even eat it.
I suppose less fear from D if it’s overcooked than undercooked. I should’ve known better.
Her recipes are terrific but often recommends too long cooking time. It’s happened to me several times already .
As I am writing this, my pan of chicken and chickpeas is marinating in the refrigerator. I have already turned the chicken once and the smell is totally unbelievable!!! To the onions and pepper layer I added 1 large diced carrot and a half of sliced zucchini, added the chickpeas and rest of cut zucchini and threw what I had left of baby carrots. ….and a half cup of white wine…chicken is in marinating heaven. I cannot wait to serve and eat this. Your dishes are unbelievable!!! Can always count on your recipes when I’m in a pinch or baffled as to what to make!! You honestly need to publish a cookbook, it would be a top seller!!!!!
Reply to Eugene Sedita 1/12/21
It’s a shame you were disappointed. Cooking times can vary so much because of fluctuations between stoves, whether you use convection, if you use a glass pan, how many times you open the oven door, etc…!
I use a convection oven so I always set the temperature 25 degrees less, and always check at least 10 minutes before the done time – and use a meat thermometer if I’m unsure. Dimitra suggests using chicken thighs, because they are more forgiving. I myself would leave the skin on and bake until crispy. The skin adds flavor and moisture. 🌺
Greetings from Michele in Humble!
I made this tonight for the second time (the first time was delicious so I made it again). I was one can short of chickpeas, but had some potatoes to use up so I used those to fill in. So good! I have made several of your dishes, and everything I have made is absolutely delicious and easy to make with ingredients I have in my fridge, freezer, and pantry. Thank you so much for sharing your delicious recipes!
Hi Michele!! You’re very close to me. I’m in Houston 🙂
Making this tonight
I made this as listed and it was great! I’d like to try a vegetarian version, perhaps using Quorn fillets. How would you suggest I adjust for vegetarians?
I made this dish last night for supper and it was superb! My husband is not greek, but loves my cooking. He was absolutely amazed at how delicious this dish was,, and truthfully, I was as well. I am not a huge fan of beans but am venturing out more and this is one greek dish I’d not heard of (I am 100% Greek) or seen made growing up. So happy I made it. I used chiken tenders instead of thighs and just cooked for 30-35 mins. Chicken was very moist. The house smelled AMAZING! Absolutely on the ‘make it again!” list. I give this 5 out of 5 stars! Yasou!