Pin it
This sheet pan chicken thigh recipe transforms humble ingredients into a Mediterranean-inspired feast with minimal effort. The combination of juicy chicken, blistered tomatoes, and crispy chickpeas creates a perfect balance of flavors and textures, all brought together with vibrant pesto.
I created this recipe during a busy weeknight when I needed something impressive yet simple. It has since become my go-to dinner for both family meals and casual entertaining since guests always think I spent hours in the kitchen!
Ingredients
- Boneless chicken thighs: Offer more flavor and moisture than breast meat and are more forgiving if slightly overcooked
- Canned chickpeas: Provide hearty protein and develop an addictive crispy exterior when roasted
- Cherry tomatoes: Burst in the oven creating a natural sauce that infuses everything with umami flavor
- Olive oil: Helps achieve golden brown perfection on both the chicken and vegetables
- Garlic powder: Infuses everything with aromatic flavor without the risk of burning that fresh garlic has
- Dried herbs (oregano and basil): Provide classic Mediterranean flavor notes that complement the pesto
- Paprika: Adds subtle smokiness and beautiful color to the finished dish
- Kosher salt: Enhances all the flavors and helps crisp the chicken skin
- Pesto: Adds a fresh herbal punch and creamy texture to bring everything together
Step-by-Step Instructions
- Prepare Oven and Spice Mix:
- Preheat your oven to 400°F and prepare a sheet pan with parchment paper to prevent sticking. In a small bowl, combine garlic powder, dried oregano, dried basil, paprika, kosher salt, and black pepper. This homemade spice blend gives everything consistent flavor.
- Season the Vegetables:
- In a large bowl, combine the drained chickpeas and whole cherry tomatoes with 1 tablespoon of olive oil and half of your prepared spice mix. Toss thoroughly until every chickpea and tomato is evenly coated with oil and spices. This ensures maximum flavor development.
- Season the Chicken:
- In a separate bowl, toss the chicken thighs with the remaining tablespoon of olive oil and the rest of your spice mix. Make sure to massage the seasoning into every piece of chicken for full flavor penetration. Keeping the chicken separate from vegetables prevents cross-contamination.
- Arrange on Sheet Pan:
- Spread the chickpea and tomato mixture across the entire sheet pan in a single even layer. This allows for proper air circulation and browning. Create four distinct spaces among the vegetables and place your seasoned chicken thighs in these cleared areas.
- Bake to Perfection:
- Place the sheet pan in your preheated oven and bake for 30 to 40 minutes. Look for chicken that registers 165°F internally and vegetables that have begun to caramelize and brown. The tomatoes should be burst and jammy while chickpeas develop a satisfying crunch.
- Finish with Pesto:
- Remove the sheet pan from the oven and immediately drizzle spoonfuls of pesto over the hot chicken and vegetables. The residual heat will release the aromatic oils in the pesto, enhancing the entire dish with fresh herbal notes.
Pin it
The pesto is truly the magical ingredient in this recipe. While store-bought works perfectly well, I sometimes make a quick version with whatever herbs are growing in my garden. Last summer, I made this with homemade basil pesto from plants my daughter grew, and she proudly announced it was the best dinner ever.
Make-Ahead Options
This sheet pan dinner works beautifully for meal prep. You can prepare the entire dish up to the baking step, covering the sheet pan tightly with plastic wrap and refrigerating for up to 24 hours. When ready to cook, simply remove from the refrigerator while the oven preheats, then bake as directed, adding about 5 extra minutes to the cooking time.
Customize Your Flavor Profile
While the Mediterranean herbs in this recipe create a classic flavor profile, you can easily adapt this technique with different seasoning combinations. Try Cajun spices with a remoulade drizzle instead of pesto, or use Mexican-inspired spices and finish with cilantro lime crema. The sheet pan method remains the same while giving you endless variety.
Serving Suggestions
This complete meal needs little accompaniment, but a simple green salad or crusty bread makes excellent additions. For a heartier meal, serve over cooked couscous or quinoa which will soak up the flavorful juices from the tomatoes and pesto. White wine such as Pinot Grigio or Sauvignon Blanc pairs beautifully with the bright flavors.
Pin it
This sheet pan chicken thigh recipe is a crowd-pleaser, perfect for nights when you need something quick yet impressive.
Frequently Asked Questions
- → Can I use bone-in chicken thighs instead of boneless?
Yes, bone-in chicken thighs work beautifully in this dish, but they'll need a longer cooking time. Add about 10-15 minutes to the baking time, ensuring they reach an internal temperature of 165°F before serving.
- → What kind of pesto works best with this dish?
Both traditional basil pesto and sun-dried tomato pesto complement these flavors wonderfully. For something different, try a kale or arugula pesto. Store-bought works perfectly, but homemade adds an extra special touch.
- → Can I make this dish ahead of time?
Absolutely! Prepare the entire dish and store it in the refrigerator for up to 4 days. For best results, store the chicken separate from the chickpeas and tomatoes, and add the pesto just before serving after reheating.
- → What can I serve with this chicken dish?
This one-pan meal is complete on its own, but pairs beautifully with crusty bread, a simple green salad, or cooked quinoa to soak up the flavorful juices. For a more substantial meal, consider adding roasted potatoes to the sheet pan.
- → Can I substitute the chickpeas with another bean?
White beans like cannellini or navy beans make excellent substitutes for chickpeas in this dish. They'll still absorb the flavors beautifully and provide a similar texture and protein boost.
- → How can I make this dish spicier?
Add red pepper flakes to the spice mix or drizzle with chili oil before serving. You could also include sliced jalapeños or thin-sliced red chilies with the cherry tomatoes for added heat throughout the dish.