Middle Eastern · Dinner
Herb-Roasted Chicken with Chickpeas
Chicken Zaatar Sheet Pan
Levantine zaatar-rubbed chicken roasted on a sheet pan with cherry tomatoes, red onion, and chickpeas, finished with lemon, parsley, and warm pita.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
32gProtein
24gFat
42gCarbs
7gSugar
8gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Mix zaatar, sumac, Aleppo pepper, grated garlic, lemon juice, olive oil, and salt into a paste. Rub under and across the chicken thighs. Rest at room temperature 5 minutes. Toss chickpeas, red onion wedges, cumin, Aleppo pepper, salt, and olive oil on a large sheet pan in a single layer. Nestle cherry tomatoes to one side.
2
Roast
Heat oven to 220C/425F. Place chicken skin-side up in the centre of the tray, surrounded by chickpeas and onion. Roast 32 to 36 minutes until chicken skin is deeply burnished and crisp, juices run clear when pierced, chickpeas are crispy at edges, and tomatoes burst.
3
Warm
While chicken rests 3 minutes after roasting, heat a dry pan over medium. Brush oiled pitas with olive oil and warm 30 seconds per side until pliable.
4
Rest and plate
Drizzle lemon juice across the chicken and chickpeas, scatter chopped parsley, dust with sumac, and serve straight from the tray with warm pitas and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) chicken thighs, bone-in and skin-on
- 2 tbsp zaatar spice mix
- 1 tsp sumac
- 1 tsp Aleppo pepper
- 2 garlic cloves
- 10ml (2 tsp) lemon juice
- 40ml (2 tbsp + 2 tsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 300g (10.6 oz) cherry tomatoes on the vine
- 200g (7.1 oz) red onion
- 300g (10.6 oz) cooked chickpeas
- 0.5 tsp ground cumin
- 2 small pita breads
- 20g (small handful) flat-leaf parsley
- 2 lemon wedges