Sheet Pan Smoked Paprika Chicken with Chickpeas
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
8 people
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Calories
3907 kcal
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Course
Main Course
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Cuisine
Mediterranean
Sheet Pan Smoked Paprika Chicken with Chickpeas
Description
This recipe uses a tomato rub blending olive oil, lemon juice, tomato paste, garlic, cumin, smoked paprika, and Aleppo pepper flakes to infuse the chicken and vegetables with a bright, warm spice mix. The carrots, onions, and chickpeas are seasoned and coated, then spread on a sheet pan alongside chicken thighs seasoned separately but coated with the rub. Roasting at 425°F cooks the ingredients until the chicken reaches a juicy doneness and the vegetables are tender with some caramelization.
The dish delivers a balanced combination of smoky, tangy, and savory flavors along with a variety of textures from hearty chickpeas to tender chicken and softened vegetables. It's convenient as a one-pan meal and pairs well with crusty bread, rice, or salads for a complete dinner.
Leftovers keep 4 days refrigerated and reheat well in a skillet over medium heat. The recipe notes suggest complementary side dishes such as basmati rice or heirloom tomato salad for serving.
Ingredients
Tomato Rub
- ½ cup extra virgin olive oil
- lemon about ½ cup, juice of 2 large
- 5 tablespoons tomato paste
- 5 garlic minced, large cloves
- 1 ½ teaspoons cumin ground
- 1 ½ teaspoons smoked paprika
- 1 teaspoon Aleppo pepper flakes
Chicken and Vegetables
- 1 teaspoon extra virgin olive oil
- 6 carrot peeled, halved lengthwise, and cut into 2 inch pieces
- 2 onion halved and cut into ½ inch slices, medium
- 1 chickpeas drained, 15-ounce can
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 10 chicken thigh boneless, skinless
Instructions
- Position one rack in the center of the oven and another one 4 or 5 inches under the broiler. Preheat the oven to 425°F
- Prepare the tomato rub: In a small bowl, combine the olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper. Whisk well to combine.
- Prepare the chicken and vegetables: Lightly brush a large sheet pan with some of the olive oil. In a large bowl, combine the carrots, onions, and chickpeas. Season well with salt and black pepper (about ½ tsp each). Add 4 tablespoons of the tomato rub and a small drizzle of olive oil (about 1 tsp), and mix well to coat. Transfer the mixture to the sheet pan.
- Pat the chicken dry and season with salt and black pepper on both sides. Place the chicken in the bowl and add the remaining tomato mixture, tossing until the chicken is well coated.
- Transfer the chicken to the sheet pan along with the chickpeas and vegetables. Roast on the center rack until the chicken is cooked through, 25 to 30 minutes. Then move the sheet pan up to the top rack directly under the heat and broil until the chicken gains some color, 3 to 4 minutes, watching carefully. The onions and carrots may also gain some char.
- Serve with your favorite rustic bread.
Notes
- Leftovers store in an airtight container in the refrigerator for up to 4 days and reheat gently in a skillet over medium heat.
- Serving suggestions include crusty bread, basmati rice, bulgur, farro, Greek potatoes, heirloom tomato salad, or cucumber salad.
- Using quality Mediterranean ingredients like extra virgin olive oil and spices enhances the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 3907 kcal
% Daily Value*
| Calories | 390.7kcal | 20% |
| Carbohydrates | 19.7g | 7% |
| Protein | 31.6g | 63% |
| Fat | 21.3g | 33% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | 3.4g | 20% |
| Monounsaturated Fat | 12.6g | 63% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 134.2mg | 45% |
| Sodium | 536.6mg | 22% |
| Potassium | 777.3mg | 17% |
| Fiber | 5.6g | 22% |
| Sugar | 5.3g | 11% |
| Vitamin A | 8108.3IU | 162% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 72.7mg | 7% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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