Sheet pan chicken thighs with chickpeas

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

On a large sheet pan, toss chickpeas, veggies, and chicken with olive oil and seasonings.

Step 3

Situate the chicken thighs, so the outer muscle is facing up. Place sliced lemon atop the chicken thighs.

Step 4

Slide the pan in the oven to cook for about 15 minutes. The chicken thighs should be just shy of 160 degrees when poked with an instant-read thermometer (about 150 degrees).

Step 5

Turn your oven on broil, and roast the sheet pan directly under the broiler for the last 10 minutes. Keep an eye on the chicken, so it doesn't burn.

Step 6

The chicken, chickpeas, and veggies will start to char around the edges. After the chicken is golden, and an instant-read thermometer registers the chicken at 165, remove the sheet pan from the oven, and let it rest for five minutes before serving.

Step 7

To serve, spread yogurt onto the bottom of a shallow bowl, top with chickpeas and chicken. Garnish with leftover herbs.

Step 8

Add all ingredients to a food processor, and pulse to combine. Add a tablespoon of water if the mixture isn't moving through the blender.