Sheet Pan Baked Mediterranean Chicken Thighs with Chickpeas and Pancetta
Sheet pan Baked chicken thighs recipe is the perfect weeknight dinner with minimal fuss and served from the pan. Juicy tender chicken thighs loaded with Mediterranean flavors cooked with lots of diced pancetta and flavored with smoked paprika, oregano, onion, and garlic. The result is sensational! For a protein boost, we add a jar of chickpeas and some ripe juicy tomatoes for some color!
Equipment
- Large knife and Cutting Board
- Large Glass bowl (for marinating the meats)
- Cooking tongs
- Plastic food wrap
- Large baking sheet
Ingredients
For the sheet pan chicken
- 35 oz. 1kg chicken thighs (skinless, bone-in)
- 10 oz. 300g pancetta
- 2 large onions sliced fine
- 14 oz. 400g jar of chickpeas, drained and rinsed (Organic Garbanzo Beans)
- 7 oz. 200g cherry tomatoes
For the marinade
- 3 tablespoons Olive oil
- Juice from 1 large lemon
- 3 cloves of garlic minced
- 1 tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Salt
- Cracked black pepper to taste
Instructions
Step 1 - Marinate Chicken and Pancetta
- Prepare the marinade by adding the olive oil and lemon juice to a large bowl. Mix well with a fork for around 30 seconds.3 tablespoons Olive oil, Juice from 1 large lemon
- Add the minced garlic, smoked paprika, ground cumin, dried oregano, garlic powder, salt, and pepper, and mix until combined.3 cloves of garlic, 1 tbsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Ground Cumin, 1 tsp Dried Oregano, 1 tsp Salt, Cracked black pepper
- Dice the pancetta into small ½ cubes and add to the bowl with the chicken thighs.10 oz. 300g pancetta, 35 oz. 1kg chicken thighs (skinless, bone-in)
- Use cooking tongs to mix ingredients with the marinade until combined.
- Cover bowl with plastic kitchen wrap and marinate for at least 30 minutes (we suggest 2-3 hours).
Step 2 - Prepare sheet pan
- Preheat oven to 200°C / 400°F.
- Add a splash of oil to a large sheet pan then add the sliced onions.2 large onions
- Drain and rinse the chickpeas and add them to the pan14 oz. 400g jar of chickpeas, drained and rinsed (Organic Garbanzo Beans)
- Add the chicken thighs and scatter the pancetta pieces around the pan, drizzle any leftover marinade over the chicken.
- Sprinkle a few cherry tomatoes around the chicken pieces and season to taste.7 oz. 200g cherry tomatoes
Step 3 - Bake and serve
- Bake in a preheated oven for 20-25 minutes.
- Remove from the oven and allow to rest for 5 minutes before serving.
- Serve alongside your favorite choice of grains and some leafy greens or steamed veggies for a balanced meal.
Video
Notes
Cooking Tips:
- We use bone-in skinless chicken thighs for this recipe, skin-on thighs will also work just fine. If using skin-on thighs, make sure you get plenty of the marinade in between the skin and the chicken. To crisp up the skin, use a broiler (grill) and cook for the final 2-3 minutes.
- Laying the base of onions helps keep the chicken moist and adds flavor. If you want to bulk up the meal, add some scalloped potatoes.