![['Close-up of juicy smoked paprika chicken thighs and chickpeas on a sheet pan.', 'Side view of baked chicken thighs with chickpeas and vegetables, glistening with olive oil.', 'Colorful sheet pan dish featuring chicken, carrots, onions, and chickpeas seasoned with spices.', 'Savory roasted chicken and chickpeas garnished with fresh ingredients, ready to serve.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/sheet-pan-smoked-paprika-chicken_1_U1.webp)
Sheet Pan Smoked Paprika Chicken with Chickpeas
A flavorful and easy sheet pan dinner featuring smoky paprika chicken, chickpeas, and vegetables, perfect for a quick weeknight meal.
Ingredients
Sauce and Seasonings
- 0.5 cup extra virgin olive oil
- 0.5 cup lemon juice (Juice of 2 large lemons)
- 5 tablespoons tomato paste
- 5 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon Aleppo pepper flakes
- 6 carrots carrots, peeled and halved (cut into 2 inch pieces)
- 2 medium onions, halved and sliced
- 1 15-ounce can chickpeas, drained
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 10 pieces boneless skinless chicken thighs
Instructions
- Preheat oven to 425°F and position racks.
- Mix olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper to make the sauce.
- Toss carrots, onions, and chickpeas with salt, pepper, 4 tbsp of sauce, and 1 tsp olive oil; spread on a sheet pan.
- Pat chicken dry, season with salt and pepper, coat with remaining sauce, and place on the sheet pan with vegetables.
- Roast for 25-30 minutes, then broil for 3-4 minutes until chicken is browned and vegetables char slightly.
Notes
Serve with rustic bread for a complete meal.