Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free

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Chicken Thighs with Roasted Chickpeas

Cook Time 45 minutes


  • chicken thighs
  • salt
  • pepper
  • 2 garlic cloves, chopped
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 head kale, washed, stems removed and chopped
  • 4 tbsp cooking oil
  • 1 tsp cumin
  • 1/2 tsp lemon, cut into wedges


  • Preheat oven to 400° F and line a baking sheet with foil.
  • Rinse and pat dry 4 chicken thighs. Season with salt, pepper, and garlic. Set aside.
  • Add chickpeas and kale to bowl. Drizzle with 1 tablespoon oil and sprinkle with salt, black pepper, cumin, and cayenne. Mix to coat.
  • Place on baking sheet and roast for approximately 7 minutes or until crispy.
  • While kale and chickpeas roast, add 1 tablespoon oil to a large pan over medium heat.
  • Once hot, place chicken thighs skin side down in pan. Cook 4–5 minutes per side, or until skin is crispy and internal temperature reaches 165°.
  • Serve chicken thighs with roasted kale, chickpeas, and lemon wedges.