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Wow!! Absolutely delicious. We added the suggested additional spices, and used boneless skinless thighs. My husband requested a double batch next time :)
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.
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.
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.
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!!
Whoa! CHicken with chikpeas. Great recipe. Many thanks for sharing it!
Hi! Is this dish freezer friendly?
Hi, Kat! We didn’t test it for the freezer, but I think it would work just fine to freeze it and bake it when ready. Just make sure you bake it until the thighs reach and internal temperature of 165°F.
Would it freeze well after being baked?
Hi, Kat! We didn’t test it that way, but I think it would be Ok. I wouldn’t freeze it for any longer than 1 month. If you try it, let us know how it turns out!
this was simple and tasted so good. i am usually a very pickey eater also
Another fantastic dish! I’m gonna make it in a cast iron pan on the grill tonight. Thank you
Can you use red onion in this recipe?
So quick, easy, and i had all ingredients in my pantry too! Was super delicious and i will definitely be making this again!
So quick, easy, and i had all ingredients in my pantry!
This was so yummmmm! We will definitely be making this again. Thank you for the recipe
Loved this recipe! Even my 4 year old had no complaints!! Would love to know the nutritional facts!!
Hi, Olivia! So glad you liked the recipe! We don’t currently calculate nutritional information on our recipes, so I’d recommend using an online nutritional calculator like this one. Thanks!
One of the quickest and tastiest dinners ever. Highly recommend. Friends and family enjoy very much
We LOVE this recipe! In fact after the first time making it, I double the recipe everytime so we have leftovers for lunches. I follow the recipe as written, but I usually have boneless skinless chicken thighs. With the recipe doubled and boneless skinlesss thighs, I bake it in a 9×13 for 35 mins then switch to broiler on high for 5 to 10 mins until the chicken thighs get a nice color on top, it also makes the chickpeas nice and toasty :). Thanks for a new favorite chicken dish!
Just made it, delicious quick and easy! Thank you very much. Typically I don’t like thighs. Also, you can cook it longer if you don’t like your thigh meat so juicy.
We LOVE LOVE LOVE this dish!!!! It’s our fav go to. Thanks so much for sharing.
Awesome, easy to make and super tasty. My kids even ate some.
Was delicious & so easy! Will try the basil & coconut chicken curry next, thanks!