Sheet Pan Lemon Garlic Chicken and Chickpeas

Juicy lemon-garlic chicken roasts with tomatoes and crisp chickpeas on one sheet pan for an easy, flavorful dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 15-ounce can chickpeas
• 2 cups cherry tomatoes
• 1 medium lemon
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp dried oregano

Cooking instructions

1. Heat the oven to 425°F. Pat the chicken dry. Drain and rinse the chickpeas. Halve the tomatoes, cut the lemon into wedges, and mince the garlic. (about 5 min) — 425°F
2. Place the chicken, chickpeas, tomatoes, garlic, and lemon wedges on a rimmed sheet pan. Add the olive oil, salt, pepper, and oregano, then toss until evenly coated. Arrange the chicken in a single layer. (about 5 min)
3. Roast until the chicken reaches 165°F in the thickest part and the chickpeas are crisp, about 25 to 35 minutes. Remove the lemon wedges if desired. (about 30 min) — 425°F
4. Rest the chicken for 5 minutes, then squeeze the roasted lemon wedges over the pan before serving. (about 5 min)