Sheet pan Mediterranean chicken with chickpeas
Warmly spiced chicken with crispy chickpeas, sweet tomatoes and red onion, finished with lemon and a scatter of feta.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.94 a serving
- 420 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 can chickpeas, drained, rinsed and patted dry
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1¼ lb chicken breasts, cut into 1½-inch pieces
- 1 cup cherry tomatoes
- 1 lemon, juiced
- ⅓ cup feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- 1¼ tsp salt, divided
Each serving has about 420 calories, 40 g protein, 27 g carbs and 16 g fat, and costs about $2.94 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No red bell peppers? Yellow bell peppers work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No lemons? Limes work.
- No feta cheese? Goat cheese works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the cumin, smoked paprika, oregano, garlic powder and 1 teaspoon of salt together in a small bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the chickpeas, onion and pepper on the pan with 2 tablespoons of oil and half the spice mix, spread them out, and 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Dolly’s tip: Dry chickpeas get crispy. Wet ones just steam, so pat them well.the chicken with the rest of the oil and spice mix, and wash your hands and board.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Add the chicken and tomatoes to the pan and 15 to 18 minutes, until the biggest piece of chicken reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 17 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Squeeze the lemon over the pan, sprinkle the last ¼ teaspoon of salt, and scatter the feta and parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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