Name: Mediterranean-Inspired One-Pan Chicken Thighs with Garbanzo Beans
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 (15 oz) can garbanzo beans, drained and rinsed; 1 medium red onion, sliced; 1 pint cherry tomatoes, halved; 3 cloves garlic, thinly sliced; 2 tbsp extra-virgin olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; Zest of 1 lemon; Juice of 1/2 lemon; 1/4 cup fresh parsley, chopped (plus extra for garnish); 1/2 tsp kosher salt; 1/4 tsp black pepper

Mediterranean-Inspired One-Pan Chicken Thighs with Garbanzo Beans

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This Mediterranean-inspired one-pan chicken is a vibrant, flavor-packed dinner that comes together easily and delivers both heartiness and nutrition. Garbanzo beans soak up the drippings from perfectly crisp-skinned chicken thighs, mingling with juicy cherry tomatoes, sweet onions, and bold spices. The finish of fresh lemon and parsley brightens every bite. It’s ideal for a California summer night—simple, unfussy, and gluten-free, leaving you plenty of time to relax and savor the evening.

Ingredients

Instructions

Preheat the oven to 425°F (220°C).
Pat chicken thighs dry and season with salt, pepper, smoked paprika, cumin, and oregano.
Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear until golden and crisp, about 4-5 minutes. Flip and sear the other side for 2 minutes, then transfer to a plate.
In the same skillet, add sliced red onion and cook for 2 minutes until slightly softened. Stir in garlic and cook for 30 seconds.
Add garbanzo beans and cherry tomatoes to the skillet. Sprinkle with lemon zest and half of the parsley. Toss everything together and spread into an even layer.
Nestle the chicken thighs (skin side up) on top of the bean mixture. Transfer the skillet to the oven and roast for 18-22 minutes, until chicken is cooked through (internal temp 175°F/80°C).
Remove from oven. Squeeze lemon juice over the pan, sprinkle with remaining parsley, and serve hot.