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Scott’s Oven Roasted Chicken & Chickpea Bowl Recipe

Description

Scott's in the TransPak Kitchen, cooking out of our Tualatin site! Scott is a Project Manager, who is normally based with our team in Taiwan, so it's always a treat to have him behind the cutting board when he's stateside.
Today he's sharing an easy, one-pan favorite: garlic-lemon-spiced chicken thighs roasted alongside chickpeas and blistered cherry tomatoes, all piled over rice with a bright squeeze of fresh lemon. One pan, minimal cleanup, maximum flavor — follow along and give it a try yourself!

Recipe

Ingredients:

– 2 boneless chicken thighs, trimmed
– 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
– 1 cup cherry tomatoes, rinsed
– 3–4 cloves garlic, minced
– 1 lemon (zested, then halved for juicing)
– Olive oil, for coating
– 1 tsp ground cumin
– 1 tsp paprika/chili flakes (or a splash of hot sauce, to taste)
– Crushed red pepper flakes, to taste
– Salt, to taste
– Fresh parsley, chopped, for garnish
– Cooked white rice to pair

Instructions:

1. Prep the Chicken
Trim any excess fat or skin from the boneless chicken thighs and place them in a large bowl. Mince the garlic and add it in along with the lemon zest.

2. Build the Marinade
Drizzle olive oil over the chicken, then add ground cumin, paprika or chili flakes, a splash of hot sauce, and a pinch of salt. Use your hands (gloves recommended) to massage the spices and oil into the chicken until fully coated.

3. Set Up the Sheet Pan
Preheat your oven (or countertop toaster oven) to 400°F. Scatter the drained chickpeas and cherry tomatoes around the edges of a sheet pan, leaving a clear space in the center.

4. Add the Chicken
Nestle the marinated chicken thighs into the center of the pan, surrounded by the chickpeas and tomatoes so everything roasts in the same flavorful oil.

5. Roast
Slide the tray into the oven at 400°F and roast for about 25–30 minutes, until the chicken is cooked through and nicely browned, the tomatoes have blistered, and the chickpeas are golden and slightly crisp.

6. Prep Your Sides & Garnish
While the pan roasts, cook (or reheat) your rice, and roughly chop a handful of fresh parsley for garnish.

7. Build Your Bowl
Spoon warm rice into a bowl, then top with the roasted chicken thigh, a scoop of the chickpeas, and the blistered cherry tomatoes.

8. Finish and Serve
Squeeze fresh lemon juice generously over the top and sprinkle with chopped parsley. Serve immediately while hot.

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