Ingredients
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs
- 3 sun-dried tomatoes, finely chopped
- 1 tbsp oil from sun-dried tomato jar
- 1 heaping tbsp capers
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tsp apple cider vinegar
- 1 1/2 tsp dried oregano
- 1 tsp fennel seed, lightly crushed
- 1/2 tsp crushed red pepper flakes
- 3/4 tsp kosher salt
Additional Ingredients
- 1 can chickpeas, drained and rinsed (about 15 oz)
- Cooked farro, for serving
- Plain yogurt, for serving
- Arugula, for serving
Instructions
- Prepare the marinade: In a large bowl, combine the finely chopped sun-dried tomatoes, oil from the jar, capers, minced garlic, tomato paste, apple cider vinegar, dried oregano, crushed fennel seeds, crushed red pepper flakes, and kosher salt. Mix well until fully incorporated.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the bowl and toss them thoroughly in the marinade to coat. Allow them to marinate for at least 15-20 minutes to absorb the flavors.
- Preheat the oven and prepare the baking sheet: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Arrange chicken and chickpeas: Place the marinated chicken thighs on the sheet pan in a single layer. Scatter the drained and rinsed chickpeas around the chicken, distributing them evenly across the pan.
- Bake the chicken and chickpeas: Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Chickpeas should be slightly crispy on the outside.
- Serve the dish: Remove from the oven and let rest for 5 minutes. Serve the sun-dried tomato chicken and chickpeas over cooked farro, accompanied by a dollop of plain yogurt and fresh arugula for a refreshing bite and balanced texture.
Notes
- You can swap chicken thighs for chicken breasts if preferred, but thighs remain juicier when baked.
- Adjust crushed red pepper flakes to control the spice level according to your taste.
- Marinate the chicken for longer (up to 2 hours) for deeper flavor absorption.
- Farro can be replaced with quinoa, rice, or any whole grain of choice.
- If you prefer, add a squeeze of lemon juice on top before serving for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
