Herb-Roasted Chicken with Chickpeas — Chicken Zaatar Sheet Pan
Levantine zaatar-rubbed chicken roasted on a sheet pan with cherry tomatoes, red onion, and chickpeas, finished with lemon, parsley, and warm pita.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix zaatar, sumac, Aleppo pepper, grated garlic, lemon juice, olive oil, and salt into a paste. Rub under and across the chicken thighs. Rest at room temperature 5 minutes. Toss chickpeas, red onion wedges, cumin, Aleppo pepper, salt, and olive oil on a large sheet pan in a single layer. Nestle cherry tomatoes to one side.
Roast
Heat oven to 220C/425F. Place chicken thighs skin-side up in the centre of the tray, surrounded by chickpeas and onion. Roast 32 to 36 minutes until chicken skin is deeply burnished and crisp, juices run clear when pierced, chickpeas are crispy at edges, and tomatoes burst.
Warm
While chicken rests 3 minutes after roasting, heat a dry pan over medium. Brush oiled pita breads with olive oil and warm 30 seconds per side until pliable.
Rest and plate
Drizzle lemon juice across the chicken and chickpeas, scatter chopped parsley, dust with sumac, and serve straight from the tray with warm pita and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.