Chicken Thighs with Roasted Chickpeas

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4


  • 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


  1. Preheat oven to 400° F and line a baking sheet with foil.
  2. Rinse and pat dry 4 chicken thighs. Season with salt, pepper, and garlic. Set aside.
  3. Add chickpeas and kale to bowl. Drizzle with 1 tablespoon oil and sprinkle with salt, black pepper, cumin, and cayenne. Mix to coat.
  4. Place on baking sheet and roast for approximately 7 minutes or until crispy.
  5. While kale and chickpeas roast, add 1 tablespoon oil to a large pan over medium heat.
  6. 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°.
  7. Serve chicken thighs with roasted kale, chickpeas, and lemon wedges.