Lemony Sheet Pan Chicken and Chickpeas

Name: Lemony Sheet Pan Chicken and Chickpeas
Ingredients: As needed Chicken thighs; To taste Salt; To taste Pepper; As needed Yogurt; As needed Turmeric (for marinade); From one lemon Lemon juice; As needed Chickpeas; As needed Fennel seed; As needed Ground cumin; As needed Onions; As needed Olive oil

11 ingredients · 9 steps · from Glen And Friends Cooking

Ingredients

As needed Chicken thighs
To taste Salt
To taste Pepper
As needed Yogurt
As needed Turmeric (for marinade)
From one lemon Lemon juice
As needed Chickpeas
As needed Fennel seed
As needed Ground cumin
As needed Onions
As needed Olive oil

Watch the original video

Steps

Season the chicken thighs with salt and pepper on both sides.
Make a marinade for the chicken using yogurt, turmeric, salt, pepper, and lemon juice. Stir all ingredients in a bowl until combined.
Place the chicken in the marinade, ensuring it is coated on both sides.
Set the marinated chicken aside for about half an hour at room temperature (or refrigerate overnight).
In a separate bowl, combine chickpeas, turmeric, fennel seed, ground cumin, salt, pepper, and onions.
Drizzle olive oil over the chickpea mixture and stir until completely coated.
Pour the chickpea mixture onto a sheet pan.
Place the marinated chicken on top of the chickpea mixture on the sheet pan.
Bake in the oven until cooked through.

Recipe extracted by Foodle from “🍋 Lemony Sheet Pan Chicken And Chickpeas Recipe Tray Bake” by Glen And Friends Cooking. Quantities follow the video and may be approximate — watch the original for technique.