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Chicken Thighs with Roasted Chickpeas

Chicken Thighs with Roasted Chickpeas

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

chicken thighs
salt
pepper
2 garlic cloves chopped
1 15 oz can chickpeas drained and rinsed
1 head kale washed, stems removed and chopped
4 tbsp cooking oil
1 tsp cumin
1/2 tsp lemon cut into wedges

Instructions

Preheat oven to 400° F and line a baking sheet with foil.
Rinse and pat dry 4 chicken thighs. Season with salt, pepper, and garlic. Set aside.
Add chickpeas and kale to bowl. Drizzle with 1 tablespoon oil and sprinkle with salt, black pepper, cumin, and cayenne. Mix to coat.
Place on baking sheet and roast for approximately 7 minutes or until crispy.
While kale and chickpeas roast, add 1 tablespoon oil to a large pan over medium heat.
Once hot, place chicken thighs skin side down in pan. Cook 4–5 minutes per side, or until skin is crispy and internal temperature reaches 165°.
Serve chicken thighs with roasted kale, chickpeas, and lemon wedges.