Description
Bright and savory lemony chicken thighs roasted with tender chickpeas and sweet dates, creating a perfectly balanced dish that’s comforting and full of flavor.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can chickpeas, drained and rinsed
- 1 cup pitted dates, halved
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Fresh parsley, chopped
Instructions
- Preheat the oven to 200°C.
- Season the chicken thighs with salt, black pepper, cumin, and paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken thighs skin-side down until golden.
- Flip the chicken and add garlic, chickpeas, and dates to the skillet.
- Pour in the chicken broth.
- Arrange lemon slices over the chicken and vegetables.
- Transfer the skillet to the oven.
- Bake for 30–35 minutes until the chicken is cooked through.
- Spoon pan juices over the chicken before serving.
- Garnish with fresh parsley.
Notes
For extra brightness, finish with a squeeze of fresh lemon juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 10g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 145mg
Keywords: lemony chicken thighs, chicken with chickpeas, chicken and dates, baked chicken thighs