Paprika Chicken with Chickpeas

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

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

Ingredients

  • 2 Tbsp smoked paprika
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground oregano
  • 2 lbs chicken thighs (we used bone-in, skin-on), trimmed of excess fat
  • 1 medium onion, thinly sliced
  • 1 14-ounce can chickpeas, drained
  • 2 Tbsp olive oil
  • 1 teaspoon lemon zest
  • 1 Tbsp 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.

paprika-chicken-chickpeas-method-0

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.

paprika-chicken-chickpeas-method-1

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.

paprika-chicken-chickpeas-method-2 paprika-chicken-chickpeas-method-3

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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Comments

  • Lori Helstab

    Gorgeous! This will be dinner tonight… I love the incorporation of chickpeas. Smoked paprika is one of my favorite spices – it’s my “secret ingredient” in many recipes, from mac and cheese to vinaigrette. Have you tried piment d’espelette? Similar to smoked paprika but with a little more heat. It’s wonderful, please check it out if you haven’t yet!

  • Niketa

    Elise I added in some chopped up vine tomatoes and it was brilliant.

  • Anisah

    Sorry, I wish I liked it because it’s so easy and I love the spices used but I couldn’t stomach it. I’m pregnant but this is the first time a food has turned my stomach. My husband didn’t like it either so I don’t think it was just me.

  • Denise P.

    I was skeptical about so much smoked paprika, but this was so delicious. The chicken was tender and juicy, and the combination of chickpeas and onions made this a great dish. Will definitely make it again.

  • Lynn

    This was delicious, Elise! I added a TB of cumin, a dash of cinnamon as you suggested and also some chili flakes bc I like spice and it was delicious. I think it would also be nice to throw in some sweet potato chunks to the chickpea mix.

  • Laila

    This was very good, not many ingredients and yet so good. The only thing I’d do differently next time is double the chick peas with more onion and increasing the spices, adding cumin and cinnamon and extra chili flakes. I used 6 thighs in this recipe. I love it when a recipe has only several ingredients and yet tastes so good.

  • Tim

    I made this last night and my family loved it. I let the chicken sit for an hour in the spice mix. A few people mentioned chili flakes but I think I’m going to add some cayenne to the spice mix next time instead. Loved it!

    xxxxxyyyyy

  • Syn

    Hi Elise, I’m not sure if there’s any possible substitute for smoked paprika as I’m facing difficulties finding it in my area?

    • Elise Bauer

      Hi Syn, it also goes by the term “pimenton”, or Spanish smoked paprika. You can always just use plain paprika too, or a mix of sweet and spicy Hungarian paprika. You just won’t get the smoky notes.

  • Hermien

    This was incredibly good! And so easy. Will definitely make again.

  • Mari

    Elise, I made this for dinner last night (added a tiny bit of hot Spanish paprika instead of black pepper) everyone LOVED this recipe! Thank you for another winner — it’s a keeper!

  • hoofer

    This was super good and super easy! I will definitely be making this again. The only change I plan is to cook the onions a little bit before assembling the dish, they were not quite soft enough for us.

  • Rese

    I’m so happy I found this recipe. My friend made this dish for us last week at our engagement dinner and it was SOOO good. I’m a Veggie so I only ate the chickpea onion mixture, but it was AMAZING. She also used the spices in Greek yogurt to make a diping sauce, and we had pita as well. It took me less than 5 minutes to find it on Pinterest- I’m making it tonight!

  • Steffanie

    Amazing!

  • Kevin Cowley

    Tried it tonight with 3 bone-in/skin-on thighs and 4 drumsticks, used 2 onions (sauteed about 5 minutes before making them the bed in the 9×13 casserole dish I baked it all in), and the can of chickpeas. It was a hit! I did add some cumin/coriander/extra garlic powder; these flavors all work so well together :)

  • Suzy

    SCRUMPTIOUS!!! The only changes I made were to cut the recipe down to 2 servings and I used parsley instead of soap, oops, I mean cilantro! ;) Really good!!! Wonderful flavor.

  • Jen

    Fantastic recipe !! I used 1 tbsp picante smoked paprika and 1 tbsp of sweet smoked paprika and it turned out perfect.

  • MaryAlecia

    I made this on the stove top the other day in a large cast iron skillet. It turned out great! Versatile dish with lots and lots of flavor. Bonus: my 17 month old loved the chicken, too!

    • Elise Bauer

      I’m so glad you liked it MaryAlecia!

      • Louise

        This sounds really tasty – have you made it with skinless chicken breasts ?

        • Elise Bauer

          Hi Louise, I have not yet made this recipe with skinless chicken breast. If I were to do so though, I would cover the dish with foil to prevent the chicken breasts from drying out, and probably not cook it as long, as breasts cook more quickly than thighs, perhaps 30 to 35 minutes.

  • Maria

    To be honest, I wasn’t blown away with the chicken part of this dish, mainly due to the fact that I didn’t like the skin. I think I would make this again with boneless skinless thighs instead, the chewy skin didn’t go down well for me texture-wise in the whole dish. I absolutely loved the chickpeas though! The spice mix was excellent. I added some cumin, cinnamon and coriander.

  • Heidi

    How would you alter the cook time if using boneless thighs? And would everything else still be finished cooking with the change in time? Thank you, and I love so many of your dishes!

    • Elise Bauer

      Hi Heidi, I think I would sauté the onions first and then probably only bake the dish for 30 to 35 minutes. It all depends on the size and starting temperature of the thighs.

  • Renee

    This was excellent, but there is one important modification. Before putting in the oven, the chicken should be seated in a skillet to get the skin browned and crispy. Then take chicken out of pan, and throw in the ovens to sauté for a bit. Then put all in skillet to roast in oven. But it really is easy and soooo delicious!!

  • Vicki Tunell

    This turned out really well, we used boneless skinless breasts and started the onions first in the oven then cooked it for only 30 minutes. Juicy, flavorful chicken, chickpeas and onions, great recipe! We all enjoyed it for dinner, and my son helped make it because it’s a simple family-friendly recipe.

  • Aileen

    I used 2 Tbsp Hungarian Paprika but did everything else the same. It was a HIT!! Will definitely make this again. I’m not usually a fan of chicken thighs, I don’t like the skin and additional fat, but this was good. I served it with roasted root vegetables seasoned with olive oil, cumin, sea salt and pepper.

  • Mark Anderson

    Simple, tasty, and flexible. I browned the thighs to a crisp, then poured off the fat I added fennel to the onions and deglazed the pan with them, then added the chicken to the skillet (along w/ some pickeled peppers) and put the works in the oven. Perfect. I’m making them again today

    xxxxxyyyyy

  • Loha sheeru ziyon

    Just today..i make it for our iftar..ang my habibi likes it to much…thanx for the recipe

  • Lisa Stautinger

    Oh my Gosh!!! My husband and I loved this so much. Thank you for this recipe … I used boneless skinless thighs, but otherwise followed your recipe exactly. It is delicious!! I served roasted asparagus on the side.

  • Kerry

    Thanks so much! I used boneless, skinless chicken thighs (rolled up to keep moist) and added a bag of baby spinach. Served with rice and sliced tomatoes. This was delicious and so easy.

  • Georgia

    This was perfect! I did add some ground coriander and cumin as recommended and the flavour was even further elevated. Thank you!

    xxxxxyyyyy

  • Leena

    Was delicious & so easy! Will try the basil & coconut chicken curry next, thanks!

    xxxxxyyyyy

  • miles

    Awesome, easy to make and super tasty. My kids even ate some.

    xxxxxyyyyy

  • Jen

    We LOVE LOVE LOVE this dish!!!! It’s our fav go to. Thanks so much for sharing.

    xxxxxyyyyy

  • Lav

    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.

    xxxxxyyyyy

  • Jen

    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!

    xxxxxyyyyy

  • Josh

    One of the quickest and tastiest dinners ever. Highly recommend. Friends and family enjoy very much

    xxxxxyyyyy

  • Olivia

    Loved this recipe! Even my 4 year old had no complaints!! Would love to know the nutritional facts!!

    xxxxxyyyyy