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Export 9 ingredients for grocery delivery
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.
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