These baked chicken thighs with chickpeas and tomatoes are great for a healthy and satisfying dish that’s easy to throw together on a busy weeknight!
This dish is super tasty, satisfying, and so easy to throw together!
Simply mix the ingredients, add the oil and spices, then toss it all in the oven. The rich tomato sauce keeps the chicken juicy while the chickpeas add a hearty texture with a boost of fiber.
Why you will love these baked chicken thighs
- They turn out super juicy and flavorful
- They’re packed with protein (31 grams per serving!)
- The recipe uses everyday ingredients
- The one-pan recipe makes clean-up a breeze
- It’s great for a hearty, healthy meal
Baked chicken thighs ingredients
One of the best parts about this recipe is that you might already have all the ingredients in your kitchen!
- Chicken thighs — I recommend bone-in, skinless thighs. Keeping the bone in helps retain moisture during the cooking process for extra juicy chicken.
- Chickpeas — Also called garbanzo beans, these add fiber, protein, and a creamy texture to the dish.
- Tomato — Freshly chopped tomato adds moisture, color, and a natural sweetness to balance the savory elements.
- Onion — Gives the dish a wonderful depth of flavor.
- Garlic — I use fresh garlic for the best flavor and aroma.
- Seasoning — Dried oregano, ground paprika, and salt and pepper enhance the flavors of this dish.
- Olive oil — Use extra virgin olive oil if you can.
How to make baked chicken thighs with chickpeas and tomatoes
- Preheat the oven to 375°F.
- Combine the chickpeas, chopped tomato, chopped onion, and minced garlic in a 9″ x 9″ baking dish.
- Mix together the oregano, salt, and pepper in a small cup or ramekin.
- Sprinkle ½ tsp of the spice mix over the chickpea mixture in the baking dish and stir to combine.
- Rub the remaining spice mix into the chicken.
- Place the chicken on top of the chickpea mixture in the baking dish, drizzle with oil, and sprinkle with paprika.
- Cover the baking dish with foil and place in the oven to bake for 45 minutes.
- Uncover and bake for another 15-20 minutes until the chicken is cooked through.
Enjoy!
Recipe tips and tricks
- Trim any visible fat from the chicken thighs before baking.
- Pat the chicken thighs dry before seasoning to help them brown and crisp up in the oven.
- I recommend using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for perfectly cooked thighs.
Substitutions and variations
- You can use boneless chicken thighs or even chicken breasts if you prefer. Just keep in mind that cooking times may vary.
- I sometimes swap out the chickpeas for white beans or kidney beans for a different texture and flavor.
- If you like heat, add a pinch of red pepper flakes or cayenne pepper to the seasoning mix.
What to eat with baked chicken thighs
This hearty dish is packed with protein and fiber which makes it super satisfying all on its own! If I serve it with a side, I like to keep it pretty simple.
On a chilly day, a bowl of tomato soup or buttercup squash soup makes this meal extra cozy! Easy cauliflower soufflé is another great veggie-packed option.
You could also throw together a simple salad if you’re craving leafy greens and top it with Greek vinaigrette, fruity white balsamic vinaigrette, or lemon vinaigrette.
Storage and freezing
- This dish will keep and reheat very well, so it’s an excellent option for meal prepping! You can store it covered in the refrigerator for 3-4 days.
- You can also freeze leftovers in a freezer-safe container for up to 6 months. To thaw, transfer to the refrigerator overnight.
Other easy chicken recipes
Chicken is such a versatile ingredient. It’s great for whipping up healthy, delicious recipes without spending tons of time in the kitchen!
For more inspiration, you can also take a look at my roundup of low-carb diabetes-friendly chicken recipes.
Baked Chicken Thighs with Chickpeas and Tomatoes
Ingredients
- 15 ounces chickpeas, (rinsed and drained)
- 1 large tomato, (finely chopped)
- 1 large onion, (coarsely chopped)
- 2 cloves garlic, (minced)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 bone-in chicken thighs, (skinned and trimmed of visible fat)
- 1 tablespoon olive oil, (extra virgin)
- ¼ teaspoon ground paprika
Instructions
- Preheat the oven to 375°F.
- In a 9″ x 9″ baking dish, combine the chickpeas, chopped tomato, chopped onion, and minced garlic.15 ounces chickpeas, 1 large tomato, 1 large onion, 2 cloves garlic
- In a small cup or ramekin, mix together the oregano, salt, and pepper.½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- Sprinkle a ½ tsp of the spice mix over the chickpea mixture in the baking dish and stir to combine. Then, rub the remaining spice mix into the chicken.
- Place the chicken on top of the chickpea mixture in the baking dish. Drizzle everything with the oil, then sprinkle the chicken with the paprika.4 bone-in chicken thighs, 1 tablespoon olive oil, ¼ teaspoon ground paprika
- Cover the baking dish with foil and place in the oven to bake for 45 minutes.
- Uncover and bake for 15 to 20 more minutes until the chicken is cooked through.
