Sheet Pan Chicken and Chickpeas

Name: Sheet Pan Chicken and Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb Boneless Chicken Thigh; 0.25 tsp Cayenne Pepper; 0.25 cup Fresh Cilantro; 1 whole Garbanzo Beans; 0.25 tsp Ground Cinnamon; 1 tsp Ground Coriander; 1 tbsp Ground Cumin; 1 tsp Ground Ginger; 1 tbsp Ground Turmeric; 1 whole Lime; 1 tbsp Lime Juice; 1 tbsp Mustard Seeds; 0.25 cup Olive Oil; 1 whole Red Onion; 0.75 tsp Salt; 1 lb Sliced Carrots; 2 tbsp Slivered Almonds; 1 tbsp Sugar

Dinner 🍽️Lunch 🥪 Indian 🇮🇳 High-Protein 💪Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Ayurvedic 🧘Halal 🕌Kosher ✡️

Sheet Pan Chicken and Chickpeas brings warm, aromatic spices that gently build heat with each bite. Juicy thighs roast alongside tender carrots, sweet red onion, and chickpeas that turn toasty and rich in the spice-infused oil. Finished with a squeeze of lime, fresh cilantro, and optional toasted almonds, it’s a vibrant weeknight dinner that tastes bright and satisfying.

Prep20 mins
Cook30 mins
Serves4
DifficultyEasy

1

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). If you like, line a 10x15x1-inch baking pan with foil; set it aside.
2

In a large bowl, combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
3

Add chicken, carrots, onion, and garbanzo beans; stir gently to coat. Transfer the mixture to the prepared baking pan.
4

Roast, uncovered, in the preheated oven until the carrots are just tender and starting to brown, and the chicken is no longer pink; an instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C), about 30 to 35 minutes.
5

Drizzle lime juice over the chicken mixture. Sprinkle with cilantro and, if desired, almonds. Serve a lime wedge with each serving.