Lemony Chickpeas with Crispy Chicken ThighsLemony Chickpeas with Crispy Chicken Thighs
Why this pan earns a repeat spot.
What to pull from the fridge and pantry.
This recipe is written to be direct and forgiving. Read through once, then set ingredients near the stove so the pan can move smoothly.
- 6 bone-in skin-on chicken thighs
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 3 cloves garlic, sliced
- 2 cans chickpeas, drained and rinsed
- 3/4 cup chicken broth
- 1 lemon, half sliced and half juiced
- 2 tablespoons chopped dill or parsley
Cook in stages, then bring it together.
- Heat oven to 425°F. Season chicken with salt, pepper, and thyme.
- Heat an oven-safe skillet over medium-high heat with olive oil. Place chicken skin-side down and cook 6 to 8 minutes until deeply golden. Flip and transfer chicken to a plate.
- Lower heat to medium. Add garlic and chickpeas, stirring for 1 minute.
- Pour in broth and lemon juice. Nestle lemon slices and chicken thighs back into the skillet, skin-side up.
- Transfer to the oven and roast 20 to 25 minutes until the chicken is cooked through.
- Finish with herbs before serving.
Helpful tweaks for busy nights.
- Boneless thighs can be used; reduce oven time.
- Serve with a simple salad or toast for scooping the chickpeas.
- If the chickpeas look dry after roasting, loosen with a splash of broth.
