Paprika Chicken with Chickpeas

BudgetQuick and EasyGluten-FreeChicken Thigh

One pot easy baked chicken thighs with smoked paprika, onions, and chickpeas!

Photography Credit: Elise Bauer

Do you ever cook with smoked paprika? It’s one of my favorite spices, reminds me of barbecued potato chips. It’s great with chicken and also perfect with chickpeas.

So for this dish, I decided to marry the two—chicken and chickpeas, all coated with smoked paprika (and some pepper and oregano), and bake them on a bed of sliced onions.

Perfect! Especially for a no-fuss midweek meal.

The chickpeas provide enough starch for the chicken, so there’s no need for rice or potatoes. The dish does need a splash of green, which is ably accomplished by the addition of either chopped cilantro or parsley.

Paprika Chicken with Chickpeas Recipe

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4 to 6

Feel free to add other spices if you have them on hand, like ground cumin, coriander, even a pinch of cinnamon.

Ingredients

  • 2 tablespoons smoked paprika
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground oregano
  • 2 pounds chicken thighs (we used bone-in, skin-on), trimmed of excess fat
  • 1 medium onion, thinly sliced
  • 1 14-ounce can chickpeas, drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh cilantro or parsley

Method

1 Coat chicken with spices: Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices.

You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate.

2 Preheat oven to 350°F.

3 Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between.

Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish.

4 Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices.

Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well.

5 Arrange chicken and chickpeas over onion slices: Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces.

6 Bake: Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F when tested with a meat thermometer, and the top is lightly browned.

Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste.

Serve with a side salad.

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Paprika Chicken with Chickpeas

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

72 Comments / Reviews

No ImagePaprika Chicken with Chickpeas

Did you make it? Rate it!

  1. Lucie

    Fantastic dish!!! It was so simple with easy ingredients and instructions, but still so flavorful! I followed the recipe closely, but cooked it slightly differently. I browned my thighs (after letting the rub soak in for a couple of hours), poured the fat from browning into a bowl with the chickpeas and tossed with the remaining rub/olive oil, and then compiled the dish as directed. I cooked the thighs for close to an hour. I started at 350 degrees and turned down the oven to 300 degrees for the last 10-15 minutes). It was melt in your mouth and all the spices/ flavors melded so well while cooking in the oven. Great served with a piece of flatbread, naan, tortilla, etc. to soak up the juices/oil. This recipe is an absolute keeper!

    xxxxxyyyyy

  2. Michi

    Yummy! Will definitely cook this again. Thank you for the recipe! :)

    xxxxxyyyyy

  3. D Jacobs

    I had to cook mine a lot longer due the chicken not fully cooked. I would definitely say fry for a few min on each side as someone mentioned in the comments (I didn’t do it this time).VERY FLAVORFUL!!! My husband loved it. We never had garbanzos beans and this was a GREAT way to eat them. This is now one of my favorites

    xxxxxyyyyy

  4. MD

    Would recommend pan-frying the chicken (3-5 min on each side) olive oil before putting it inside the oven.

  5. Jill

    Absolutely loved it! So flavorful! And I added 1 tsp cumin and 1/2 tsp coriander too.

    xxxxxyyyyy

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