These baked chicken thighs with chickpeas and tomatoes are great for a healthy and satisfying dish that’s easy to throw together on a busy weeknight!
Have you ever discovered a new recipe because you needed to use up a few ingredients you found hiding in your fridge or freezer?
That’s exactly how these baked chicken thighs with chickpeas and tomatoes came to be! But I have to say, I was pleasantly surprised by how tasty and satisfying this dish turned out.
It’s also quite easy to throw together. Simply mix the ingredients, add the oil and spices, then toss it all in the oven!
The rich tomato sauce keeps the chicken juicy while adding so much flavor. The chickpeas are a great addition, plus they’re a good source of fiber!
This healthy dish is so tasty and simple to make, it may become one of your new weeknight favorites.
How to make baked chicken thighs with chickpeas and tomatoes
This recipe comes together in just a few easy steps. Ready to see how it’s done?
Step 1: Preheat the oven to 375°F.
Step 2: In a 9″ x 9″ baking dish, combine the chickpeas, chopped tomato, chopped onion, and minced garlic.
Step 3: In a small cup or ramekin, mix together the oregano, salt, and pepper.
Step 4: Sprinkle a ½ tsp of the spice mix over the chickpea mixture in the baking dish and stir to combine. Then, rub the remaining spice mix into the chicken.
Step 5: Place the chicken on top of the chickpea mixture in the baking dish. Drizzle everything with the oil, then sprinkle the chicken with the paprika.
Step 6: Cover the baking dish with foil and place in the oven to bake for 45 minutes.
Step 7: Uncover and bake for 15 to 20 more minutes until the chicken is cooked through.
Serve your chicken with tomatoes and chickpeas hot and enjoy!
Making your own chickpeas
For this recipe, you can certainly use canned chickpeas. They’re very convenient, and most people have them on hand.
But if possible, I highly recommend cooking your own chickpeas instead of using canned ones! They have a much better flavor and aren’t soaked in preservatives.
I like to cook up a big batch on the weekend and freeze them into 15-16 oz. portions. That way, they’re ready to use on busy weeknights.
Storage
This dish will keep and reheat very well, so it’s an excellent option for meal prepping. Simply make more than you need and enjoy the leftovers throughout the week!
You can store this dish covered in the refrigerator for 3-4 days.
Other easy chicken recipes
At the end of a long day, most of us just want something delicious that won’t require a lot of effort. Thankfully, you don’t need to spend tons of time in the kitchen to make a healthy and tasty meal!
Here are a few of my favorite easy recipes to cook up on a weeknight:
For more inspiration, you can also take a look at my roundup of low-carb diabetes-friendly chicken recipes.
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Baked Chicken Thighs with Chickpeas and Tomatoes
Ingredients
- 15 ounces chickpeas (rinsed and drained)
- 1 large tomato (finely chopped)
- 1 large onion (coarsely chopped)
- 2 cloves garlic (minced)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 bone-in chicken thighs (skinned and trimmed of visible fat)
- 1 tablespoon olive oil (extra virgin)
- ¼ teaspoon ground paprika
Instructions
- Preheat the oven to 375°F.
- In a 9″ x 9″ baking dish, combine the chickpeas, chopped tomato, chopped onion, and minced garlic.
- In a small cup or ramekin, mix together the oregano, salt, and pepper.
- Sprinkle a ½ tsp of the spice mix over the chickpea mixture in the baking dish and stir to combine. Then, rub the remaining spice mix into the chicken.
- Place the chicken on top of the chickpea mixture in the baking dish. Drizzle everything with the oil, then sprinkle the chicken with the paprika.
- Cover the baking dish with foil and place in the oven to bake for 45 minutes.
- Uncover and bake for 15 to 20 more minutes until the chicken is cooked through.
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