Mediterranean Baked Chicken with Chickpeas & Vegetables
A flavorful Mediterranean dish featuring tender baked chicken thighs, chickpeas, and a medley of vegetables, infused with olive oil and aromatic herbs.
20 min
Prep
60 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
28g carbs
20g fat
Ingredients
For 4 servings
- 4 chicken thigh
- 1 15 oz can canned chickpeas
- 3 tablespoon olive oil
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 3 clove garlic
- 1 cup cherry tomatoes
- 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoon fresh parsley
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse and drain the canned chickpeas.
- 3
Slice the red bell pepper and zucchini into thin strips, and chop the red onion into wedges.
- 4
Mince the garlic cloves.
- 5
Halve the cherry tomatoes.
- 6
In a large baking dish, combine the chickpeas, red bell pepper, zucchini, red onion, garlic, and cherry tomatoes.
- 7
Drizzle with olive oil and season with salt, black pepper, oregano, and thyme. Toss to coat evenly.
- 8
Place the chicken thighs on top of the vegetable mixture, and season the chicken with a little more salt and pepper.
- 9
Cut the lemon in half and squeeze the juice over the chicken and vegetables.
- 10
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
- 11
Remove the foil and bake for another 20 minutes or until the chicken is cooked through and the skin is golden brown.
- 12
Garnish with freshly chopped parsley before serving.
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