Sheet-Pan Smoked Paprika Chicken with Chickpeas and Carrots
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Per serving
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- 1
Heat the oven
Set one rack in the center of the oven and another 4 to 5 inches under the broiler. Preheat to 425°F.
- 2
Make the tomato rub
In a small bowl, whisk together the olive oil, lemon juice, tomato paste, 5 minced garlic cloves, cumin, smoked paprika, and Aleppo pepper until smooth. This is what does all the work here, so give it a good stir.
- 3
Season the vegetables
Peel the carrots, halve them lengthwise, and cut into 2-inch pieces. Halve the onions and slice about 1/2-inch thick. Drain the chickpeas. Toss the carrots, onions, and chickpeas in a large bowl with about 1/2 tsp each salt and pepper, 4 tablespoons of the tomato rub, and a small drizzle of olive oil. Spread onto a lightly oiled sheet pan and set the bowl aside.
- 4
Coat the chicken
Pat the chicken thighs dry and season both sides with salt and pepper. Add them to the same bowl with the rest of the tomato rub and toss until well coated.
- 5
Roast
Nestle the chicken among the vegetables on the sheet pan. Roast on the center rack until the chicken is cooked through and reads 165°F, 25 to 30 minutes.
- 6
Broil and serve
Move the pan to the top rack under the broiler and broil 3 to 4 minutes, until the chicken picks up some color and the carrots and onions char a little. Watch it closely. Serve as is or over rice, farro, or with bread to catch the juices.
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Sheet-Pan Smoked Paprika Chicken with Chickpeas and Carrots
Created by: CleanPlateClub
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup lemon juice
- 5 tbsp tomato paste
- 5 garlic
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp Aleppo pepper
- 6 carrots
- 2 onion
- 15 oz chickpeas
- kosher salt
- black pepper
- 10 boneless skinless chicken thighs
Instructions
- Heat the ovenSet one rack in the center of the oven and another 4 to 5 inches under the broiler. Preheat to 425°F.
- Make the tomato rubIn a small bowl, whisk together the olive oil, lemon juice, tomato paste, 5 minced garlic cloves, cumin, smoked paprika, and Aleppo pepper until smooth. This is what does all the work here, so give it a good stir.
- Season the vegetablesPeel the carrots, halve them lengthwise, and cut into 2-inch pieces. Halve the onions and slice about 1/2-inch thick. Drain the chickpeas. Toss the carrots, onions, and chickpeas in a large bowl with about 1/2 tsp each salt and pepper, 4 tablespoons of the tomato rub, and a small drizzle of olive oil. Spread onto a lightly oiled sheet pan and set the bowl aside.
- Coat the chickenPat the chicken thighs dry and season both sides with salt and pepper. Add them to the same bowl with the rest of the tomato rub and toss until well coated.
- RoastNestle the chicken among the vegetables on the sheet pan. Roast on the center rack until the chicken is cooked through and reads 165°F, 25 to 30 minutes.
- Broil and serveMove the pan to the top rack under the broiler and broil 3 to 4 minutes, until the chicken picks up some color and the carrots and onions char a little. Watch it closely. Serve as is or over rice, farro, or with bread to catch the juices.