Roasted Chicken Thighs With Chickpeas

  • Difficulty: Ultra Basic
  • 40 minutes
  • 3 servings

You just have to love a delicious roasted chicken thigh – with its crispy skin and juicy meat, it’s surely one of our childhood’s favorite meals. And if you want to try some delicious chicken thighs with something new, we recommend this delicious side, with chickpeas, carrot, and cherry tomatoes.

Ingredients Needed for Roasted Chicken Thighs With Chickpeas

3 chicken thighs 1 tablespoon soy sauce 0.5 ounce ginger, thinly sliced 1 teaspoon garlic powder 2 teaspoons of tex mex seasoning 2 tablespoons of vegetable oil 1 onion, chopped 1 pound canned chickpeas salt pepper parsley 6 cherry tomatoes, halves 1 teaspoon olive oil 5 ounces of rice

How to Cook Roasted Chicken Thighs With Chickpeas

  1. First place the chicken thighs in a bowl. Add the soy sauce and ginger. Season with garlic powder and tex mex seasoning.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken thighs and cook them for 4-5 minutes per side.
  3. Preheat the oven to 360°F/180°C.
  4. Heat the remaining oil in a skillet over medium heat. Add the onion, carrot, and chickpeas. Season with salt, pepper, and parsley. Cook everything for 2-3 minutes.
  5. Place the chickpeas on the bottom of a baking tray. Add the chicken thighs on top. Add a few cherry tomatoes halves in between the chicken thighs. Pour a small drizzle of olive oil on top.
  6. Slide the tray into the oven and cook for 25 minutes.

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