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Paprika Chicken with Chickpeas
Paprika Chicken with Chickpeas
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Smokey paprika chicken thighs with savory onions and chickpeas, all cooked in one pot for an effortless meal!
Ingredients:
  • 2 tablespoons smoked paprika
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground oregano
  • 2 pounds chicken thighs (we used bone-in, skin-on), trimmed of excess fat
  • 1 medium onion, thinly sliced
  • 1 14-ounce can chickpeas, drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh cilantro or parsley
Instructions:
  • Enhance chicken with flavorful spices: Combine smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Add chicken thighs and thoroughly coat them with the spice mixture. Marinate for enhanced flavor, whether immediately or in advance.
  • Preheat your oven to 350°F.
  • Create a flavor base: Arrange thinly sliced onions in a generously oiled casserole dish to perfectly complement the succulent chicken.
  • Mix the drained chickpeas, lemon zest, lemon juice, and all but 1 teaspoon of olive oil with the chicken and spices. Ensure everything is well coated before moving on.
  • Layer the chicken pieces over the sliced onions in the casserole dish, making sure they are skin-side up. Nestle the chickpeas in between the chicken pieces.
  • Preheat the oven to 350°F and bake the chicken thighs uncovered for 40-45 minutes until they reach an internal temperature of 165°F, and the top is lightly browned. Garnish with chopped fresh cilantro or parsley, season with salt and pepper to taste, and serve with a side salad.

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