Step 1

Heat the oven to 400F and line a sheet pan with parchment paper.

Step 2

Mix together the garlic powder, dried oregano, dried basil, paprika, kosher salt, and black pepper in a small bowl. Set aside.

Step 3

Add the chickpeas, cherry tomatoes, half the olive oil (1 tbsp) and half the spice mix to a large bowl. Mix to evenly coat. Add the chicken thighs, half the olive oil (1 tbsp) and the remaining spice mix to separate large bowl. Mix until fully coated.

Step 4

Pour the chickpeas and cherry tomatoes on the sheet pan in one even layer to prevent steaming. Clear 4-inch circles on the sheet pan, then place the chicken thighs in the circles.

Step 5

Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165F, and the chickpeas and tomatoes are beginning to brown.

Step 6

Drizzle with spoonfuls of pesto. Serve immediately or store the chicken separate from the chickpeas and tomatoes in airtight containers in the fridge for up to 4 days.