Sheet Pan Chicken Thighs with Cherry Tomatoes, Chickpeas, an

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1.5 lbs boneless chicken thighs

15 oz can chickpeas, drained & rinsed

2 cups cherry tomatoes

2 tbsp olive oil, divided

1 tsp garlic powder

1 tsp dried oregano

1 tsp dried basil

1 tsp paprika

1 tsp kosher salt

1/2 tsp black pepper

3/4 cup pesto of choice

Directions

Heat the oven to 400F and line a sheet pan with parchment paper.

Mix together the garlic powder, dried oregano, dried basil, paprika, kosher salt, and black pepper in a small bowl. Set aside.

Add the chickpeas, cherry tomatoes, half the olive oil (1 tbsp) and half the spice mix to a large bowl. Mix to evenly coat. Add the chicken thighs, half the olive oil (1 tbsp) and the remaining spice mix to separate large bowl. Mix until fully coated.

Pour the chickpeas and cherry tomatoes on the sheet pan in one even layer to prevent steaming. Clear 4-inch circles on the sheet pan, then place the chicken thighs in the circles.

Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165F, and the chickpeas and tomatoes are beginning to brown.

Drizzle with spoonfuls of pesto. Serve immediately or store the chicken separate from the chickpeas and tomatoes in airtight containers in the fridge for up to 4 days.