Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe

If you’re craving a meal that bursts with bold Mediterranean flavors while being incredibly easy to prepare, then this Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe will quickly become one of your go-to dinners. Imagine tender chicken thighs roasted to perfection alongside chickpeas infused with tangy sun-dried tomatoes, capers, and a hint of fennel—all coming together on a single sheet pan for a fuss-free, vibrant dinner that tastes like it took hours. It’s a perfect blend of savory, slightly tangy, and subtly spicy notes that satisfy both the palate and the soul.

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully chosen to balance flavor and texture, creating a dish that’s as delightful to eat as it is simple to make. From the juicy chicken thighs to the punchy sun-dried tomatoes and aromatic spices, these essentials work beautifully together on the sheet pan.

• 1.5 lbs boneless, skinless chicken thighs: These stay juicy and tender during roasting, making every bite flavorful.
• 3 sun-dried tomatoes, finely chopped + 1 tbsp oil from jar: Provide a deep, tangy sweetness and rich umami to elevate the dish.
• 1 heaping tbsp capers: Add a briny, slightly salty pop that complements the tomatoes perfectly.
• 2 garlic cloves, minced: Infuse the chicken and chickpeas with their unmistakable savory aroma.
• 1 tbsp tomato paste: Boosts the tomato flavor and gives the sauce a luscious body.
• 2 tsp apple cider vinegar: Adds a bright acidity that balances the richness.
• 1 1/2 tsp dried oregano: Brings classic Mediterranean herbal notes to the mix.
• 1 tsp fennel seed, lightly crushed: Imparts a subtle sweet anise flavor, lending complexity.
• 1/2 tsp crushed red pepper flakes: Offers just enough heat to keep things interesting without overpowering.
• 3/4 tsp kosher salt: Enhances and rounds out every flavor in the dish.
• 1 can chickpeas, drained and rinsed: Add a hearty, slightly nutty texture that pairs beautifully with the chicken.
• Cooked farro, plain yogurt, and arugula for serving: These accompaniments add texture contrasts and freshness.

How to Make Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe

Step 1: Prepare the Flavorful Marinade

Start by combining the sun-dried tomatoes, their flavorful oil, minced garlic, tomato paste, apple cider vinegar, oregano, fennel seed, crushed red pepper flakes, capers, and salt in a bowl. This vibrant marinade is packed with bold flavors that will infuse every piece of chicken and chickpeas with a tantalizing depth. Give it a good mix to distribute all these wonderful elements evenly.

Step 2: Toss Chicken and Chickpeas in the Marinade

Add the boneless, skinless chicken thighs and rinsed chickpeas to your marinade bowl. Use your hands or a spoon to make sure every bit is coated lovingly with the bright, herby mixture. This step is crucial because it allows the chickpeas to soak up those juicy flavors alongside the chicken, ensuring the whole sheet pan bursts with luscious taste.

Step 3: Arrange Everything on the Sheet Pan

Spread the marinated chicken thighs and chickpeas evenly on a large sheet pan. Try not to overcrowd the pan so the chicken browns beautifully and the chickpeas roast to a nice, slightly crispy texture. This single-layer setup helps everything cook evenly, making your clean-up a breeze later!

Step 4: Roast to Perfection

Place the sheet pan in a preheated oven and roast at 425°F (220°C) for about 25-30 minutes, or until the chicken is cooked through and nicely caramelized on the edges. The chickpeas will develop a satisfying golden crust, delivering a lovely contrast in texture that pairs perfectly with the tender chicken.

Step 5: Let it Rest Briefly

Once out of the oven, allow the chicken and chickpeas to rest on the sheet pan for 5 minutes. This little pause helps all the juices settle, keeping the chicken moist and enhancing the overall flavor. Plus, it gives you time to prepare the sides or garnishes for serving.

How to Serve Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe

Garnishes

To bring an extra layer of freshness and zest, sprinkle some chopped fresh parsley or a handful of vibrant arugula leaves over the roasted chicken and chickpeas. A dollop of plain yogurt on the side adds a cool, creamy counterpoint that balances the dish’s bold, slightly spicy flavors beautifully. These simple garnishes create a well-rounded plate that feels both special and comforting.

Side Dishes

Cooked farro is an ideal side that complements this Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe perfectly. Its nutty flavor and chewy texture soak up the savory juices on the plate, making every bite luscious. You can also serve it with crusty bread to scoop up all the delicious bits if you want to keep things rustic and satisfying.

Creative Ways to Present

Try serving this dish family-style right from the sheet pan at the center of the table for a casual, inviting meal that encourages sharing and conversation. Alternatively, plate it over a bed of fluffy couscous or creamy polenta for a different twist. Adding a squeeze of fresh lemon juice just before eating brightens everything and adds a delightful finishing touch.

Make Ahead and Storage

Storing Leftovers

This recipe makes fantastic leftovers that taste even better the next day as the flavors continue to meld. Store any uneaten chicken and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the garnishes separate to maintain their freshness.

Freezing

You can freeze cooked chicken thighs and chickpeas from this Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe for up to 2 months. Portion them into freezer-safe containers or freezer bags, making sure to squeeze out any excess air. Thaw overnight in the fridge before reheating gently.

Reheating

To keep the chicken tender and the chickpeas nicely crisp, reheat leftovers in a 350°F (175°C) oven for about 10-15 minutes. Avoid microwaving if possible, as it can make the chicken tougher and the chickpeas lose their crunch. Serve with fresh garnishes to revive the vibrant flavors.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs offer more moisture and flavor, boneless, skinless chicken breasts work fine too. Just be mindful of cooking times since breasts tend to cook a bit faster and can dry out if overcooked.

Are sun-dried tomatoes necessary?

The sun-dried tomatoes are a star ingredient in this dish, delivering that rich, tangy punch that’s hard to replicate. If you can’t find them, you could experiment with roasted red peppers, but the dish will lose some of its signature flavor.

Can I make this recipe vegetarian?

Yes! Simply replace the chicken with extra chickpeas or firm tofu, and consider adding vegetables like zucchini or bell peppers to keep it hearty and satisfying while still enjoying the same bold marinade.

Is this recipe spicy?

It has a mild kick from the crushed red pepper flakes, but it’s not overwhelmingly spicy. You can always adjust the heat level to suit your taste by reducing or increasing the amount of pepper flakes.

What if I don’t have farro for serving?

Any hearty grain will do! Quinoa, brown rice, or even couscous are great alternatives that soak up the delicious juices from the chicken and chickpeas beautifully.

Final Thoughts

This Sheet Pan Sun Dried Tomato Chicken and Chickpeas Recipe is one of those magical meals that feels like a treat but is incredibly simple to pull off. Its vibrant flavors, easy preparation, and minimal cleanup make it perfect for weeknights or casual dinners with friends. I wholeheartedly encourage you to give it a try—it just might become your favorite new comfort food!

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