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
- 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
- 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
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!
Store leftovers in an airtight container in the refrigerator for 3-4 days.
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