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Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe

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4.2 from 28 reviews

This Sheet Pan Sun Dried Tomato Chicken and Chickpeas recipe offers a flavorful, easy-to-make dinner featuring marinated boneless chicken thighs, tangy sun-dried tomatoes, and crispy roasted chickpeas. The dish is baked on a single sheet pan, making cleanup a breeze, and is served alongside nutty farro, fresh arugula, and creamy plain yogurt for a balanced and satisfying meal.

Ingredients

Chicken and Marinade

  • 1.5 lbs boneless skinless chicken thighs
  • 3 sun-dried tomatoes, finely chopped
  • 1 tbsp oil from sun-dried tomato jar
  • 1 heaping tbsp capers
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 tsp apple cider vinegar
  • 1 1/2 tsp dried oregano
  • 1 tsp fennel seeds, lightly crushed
  • 1/2 tsp crushed red pepper flakes
  • 3/4 tsp kosher salt

Chickpeas

  • 1 can chickpeas, drained and rinsed

To Serve

  • Cooked farro
  • Plain yogurt
  • Fresh arugula

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a sheet pan with foil or parchment paper to prevent sticking and make cleanup easier.
  2. Marinate the Chicken and Chickpeas: In a large bowl or resealable plastic bag, combine the chicken thighs, finely chopped sun-dried tomatoes, 1 tablespoon of the oil from the sun-dried tomatoes jar, capers, minced garlic, tomato paste, apple cider vinegar, dried oregano, lightly crushed fennel seeds, crushed red pepper flakes, kosher salt, and the drained and rinsed chickpeas. Mix well to coat everything evenly. Let the mixture marinate for at least 20 minutes at room temperature or cover and refrigerate for up to overnight to deepen the flavors.
  3. Arrange on Sheet Pan: Spread the marinated chicken thighs and chickpeas in an even layer on the prepared sheet pan, ensuring the ingredients are spaced out for even cooking and crisping.
  4. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken thighs are fully cooked (internal temperature should reach 165°F/74°C) and the chickpeas become crispy on the edges.
  5. Serve: Serve the roasted chicken and chickpeas over cooked farro. Garnish with fresh arugula and add a dollop of plain yogurt on the side to add creaminess and balance the bold flavors.

Notes

  • Marinating the chicken and chickpeas overnight enhances the flavor but 20 minutes is sufficient if short on time.
  • Use foil or parchment paper on the sheet pan for easier cleanup.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Farro can be cooked ahead of time to speed up meal prep.
  • The plain yogurt adds a cooling contrast to the spices and acidity in the dish.

Find it online: https://recipethrive.com/sheet-pan-sun-dried-tomato-chicken-and-chickpeas-recipe/