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

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  • 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

58 Comments / Reviews

No ImagePaprika Chicken with Chickpeas

Did you make it? Rate it!

  1. Lauren

    Wow!! Absolutely delicious. We added the suggested additional spices, and used boneless skinless thighs. My husband requested a double batch next time :)

    xxxxxyyyyy

  2. Mia G.

    I was able to freeze chicken thighs ( without chickpeas ) in a freezer gallon bag. I reduced lemon juice to tsp ( no zest ) because I knew from my experience with lasagna that lemon can be overpowering in freezer meal. I used fresh lemon juice and lemon zest on top off defrosted chicken and chickpeas before baking. I also seasoned chickpeas with paprika and dry oregano ( plus salt and pepper) before adding chicken and lemon. It was fantastic. Thank you for a recipe.

  3. Andrea

    I made this recipe for my family of 10 and then made it again the next week. The second time I served it my four year old yelled, “We should eat this every day!” The other 7 children started cheering. It is very rare that food is met with literal cheering. Kudos for a phenomenal recipe. I added an extra half an onion the second time because the onions are just crazy amazing.

    xxxxxyyyyy

  4. Rosey bosey

    So good!!!!!!! Thank you very much, Elise!!!! I didn’t even doctor it or try the other suggested spices (but I plan on trying it for next time not that the recipe needs any changing). At your suggestion of having a side salad, I chopped up raw bok Choy and sliced avocado on the side of same plate —inadvertently it mixed with seasoned chickpeas on the plate which added a little bit of roughage crunch and “avocado” flavor. With chickpeas it didn’t need crunch. The flavors were the best. I agree: bbq chips. Although no one else at the table agreed, they loved the dish too!! I am going to look up all your recipes now lol.

    xxxxxyyyyy

  5. JoAnn

    Delicious on so many levels! The spices were outstanding, and the lemon zest was subtle but infused a nice hint of citrus. My husband is not a Chickpea fan. Turns out, he loved the dish and kept commenting on how good it was. Thank you!!

    xxxxxyyyyy

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