This one-pan meal is a winner! Juicy chicken thighs are paired with sweet cherry tomatoes and hearty chickpeas, all drizzled with tasty pesto. Easy to make and clean up!
You just throw everything on a sheet pan, bake, and enjoy a colorful, delicious dinner. Honestly, it’s so good even the leftovers taste fantastic the next day!
I love how quick it is to prepare—just relax while it cooks in the oven. Plus, who doesn’t love a dish that practically cleans itself? It’s a real time-saver!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add flavor and juiciness. If you’re looking for a healthier option, skinless thighs or chicken breasts work too. Just be mindful, as they may cook faster!
Cherry Tomatoes: A blend of red and yellow cherry tomatoes adds color and sweetness. If they’re not in season, try using canned diced tomatoes or grape tomatoes as a substitute.
Chickpeas: Canned chickpeas are convenient and packed with protein. If you prefer cooking from scratch, use dried chickpeas that you soak and boil ahead of time. They will need a little more cooking.
Pesto: I love using homemade pesto for freshness. But store-bought is perfectly fine! If you’re looking for a nut-free alternative, try using sun-dried tomato pesto or simply add some chopped fresh herbs.
Olive Oil: Extra virgin olive oil adds flavor, but you can substitute it with avocado oil or a light vegetable oil if you prefer.
How Do I Get Crispy Chicken Skin?
Crispy chicken skin is a highlight of this dish. First, make sure to pat the chicken thighs dry with paper towels. This step helps the skin get crispy instead of steamy.
- Season the chicken well with salt and pepper to enhance the flavor.
- Roasting at a high temperature (400°F) is key; it renders the fat and crisps the skin.
- If you want an even crispier finish, broil for a few minutes at the end. Just keep an eye on them!
How to Make Sheet Pan Chicken Thighs with Cherry Tomatoes, Chickpeas, and Pesto
Ingredients You’ll Need:
For the Main Dish:
- 4 bone-in, skin-on chicken thighs
- 1 pint cherry tomatoes (a mix of red and yellow)
- 1 can chickpeas (15 oz), drained and rinsed
- 1/2 cup pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 35-40 minutes to cook in the oven. So, you’ll have a delicious meal ready in around 50 minutes! Perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s nice and hot for roasting the chicken and veggies.
2. Prepare the Veggies:
In a large bowl, combine the cherry tomatoes and chickpeas. Drizzle with olive oil and sprinkle in the garlic powder, salt, and pepper. Toss everything together until the tomatoes and chickpeas are well coated. Pour this mixture onto a large sheet pan and spread it out into a single layer.
3. Season the Chicken:
Take your chicken thighs and pat them dry with paper towels. This helps the skin get crispy! Season both sides generously with salt and pepper.
4. Assemble on the Sheet Pan:
Place the seasoned chicken thighs right on top of the cherry tomato and chickpea mixture on the sheet pan. This way, all the flavors will mix together as it cooks!
5. Add the Pesto:
Now, scoop the pesto and spread it evenly over the chicken thighs. Make sure each piece is well coated for maximum flavor.
6. Roast the Dish:
Pop the sheet pan into your preheated oven! Roast for about 35-40 minutes, or until the chicken is fully cooked (you can check with a meat thermometer, it should read 165°F / 74°C) and the skin is crispy and golden.
7. Optional Crisping Step:
If you want even crispier skin, you can turn on the broiler for an additional 2-3 minutes. Just keep an eye on it to prevent burning!
8. Let it Rest:
Once out of the oven, let the chicken rest for a few minutes. This makes it juicier and more flavorful!
9. Garnish and Serve:
If you’re feeling fancy, sprinkle some fresh basil leaves on top. Then, serve the chicken thighs alongside the roasted tomatoes and chickpeas for a colorful, tasty meal.
Enjoy your delicious and vibrant sheet pan meal!
Can I Use Bone-In, Skinless Chicken Thighs Instead?
Yes, you can! Just note that the cooking time may be slightly shorter since skin-on thighs tend to retain moisture and cook evenly. If using skinless thighs, check for doneness around 30-35 minutes instead of 35-40 minutes.
Can I Substitute the Chickpeas with Another Bean?
Absolutely! You can substitute chickpeas with white beans (like cannellini or Great Northern beans) or even black beans. Just ensure they are drained and rinsed well to maintain the flavor balance of the dish.
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate within two hours of cooking. They should be good for up to 3 days. When reheating, you can use the oven or microwave, adding a splash of water to keep them moist if needed.
Can I Make This Recipe Ahead of Time?
You can prep the chicken and vegetable mixture a day in advance. Assemble everything on the sheet pan, cover tightly with foil, and refrigerate. When you’re ready to cook, simply add a few extra minutes to the roasting time to ensure everything is heated through.
