Easy Sheet Pan Chicken with Crispy Potatoes & Chickpeas
Busy weeks call for meals that are easy, nourishing, and actually satisfying. This Easy Sheet Pan Chicken with Crispy Potatoes & Chickpeas checks all the boxes with minimal effort and maximum flavor. Everything roasts together in the oven, making it a go-to recipe you’ll want on repeat.
Why You’ll Love This Recipe
One-pan and minimal cleanup. Everything roasts together in one pan, which means fewer dishes and more time for yourself.
Perfect for meal prep. This recipe stores well and reheats beautifully, making it ideal for prepping lunches or dinners for the week.
Balanced and filling. You get protein from the chicken, fiber from the chickpeas, and comforting carbs from the potatoes, all in one meal.
Simple, everyday ingredients. Everything used is easy to find and likely already in your kitchen.
Flavorful without being complicated. A simple seasoning blend and roasting method bring out deep, delicious flavors without extra steps.
Ingredients Needed For Easy Sheet Pan Chicken with Crispy Potatoes & Chickpeas
- Chicken thighs – Rich in protein and iron, chicken thighs help keep you full and satisfied while adding great flavor and juiciness.
- Potatoes – A good source of carbohydrates and potassium, potatoes provide lasting energy and support muscle and nerve function.
- Chickpeas – High in fiber and plant-based protein, chickpeas support digestion and help keep blood sugar balanced.
- Bell peppers – Packed with vitamin C and antioxidants, bell peppers support immune health and add natural sweetness and color.
- Red onion – Contains antioxidants that support heart health and add depth of flavor when roasted.
- Olive oil – Provides healthy fats that support heart health and help your body absorb fat-soluble vitamins.
- Herbs & spices – Enhance flavor while offering antioxidants and anti-inflammatory benefits.
- Seasonings – I used smoked paprika, Italian seasoning, salt, black pepper, and herbs.
How To Make Easy Sheet Pan Chicken with Crispy Potatoes & Chickpeas
Preheat the oven to 375°F. Line two large baking sheets with parchment paper or lightly grease them.
On the first baking sheet, add the potatoes, bell peppers, onion, and chickpeas. Drizzle with olive oil and season. Toss and spread into an even layer. Place the vegetable pan in the oven and roast for 30 minutes, stirring halfway through to ensure even browning.
While the vegetables are roasting, pat the chicken thighs dry and place them on the second baking sheet. Season both sides. Place the chicken in the oven and roast for 25–30 minutes, or until fully cooked.
Remove both pans from the oven and let rest for a few minutes.
Divide the roasted vegetables and chicken evenly into four servings. Store in the refrigerator for up to four days. For a detailed recipe, please look at the recipe card below.
Commonly Asked Questions
Can I use chicken breast instead of chicken thighs? Yes, you can, but chicken thighs stay juicier when roasted. If using chicken breast, keep an eye on the cooking time to avoid drying it out.
How long does this last in the fridge? Stored in airtight containers, this meal will last up to 4–5 days in the refrigerator.
Can I make this recipe dairy-free or gluten-free? This recipe is naturally dairy-free and gluten-free.
Can I swap the vegetables? Absolutely. Zucchini, carrots, broccoli, or sweet potatoes all work well in this recipe.
How do I reheat this meal prep? Reheat in the microwave for 1–2 minutes or in the oven at 350°F until warmed through.
Can I freeze this recipe? The chicken and chickpeas freeze well, but the potatoes are best enjoyed fresh, as their texture can change after freezing.
More Sheet-Pan Recipes You Will Love
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Chicken and Rice Bake with Roasted Vegetables
Maple Dijon Salmon Sheet Pan Meal Prep
Sheet-Pan Zucchini, Cauliflower, Bell Pepper, and Chicken
Easy Sheet Pan Chicken with Crispy Potatoes & Chickpeas
Ingredients
- 1 lb gold potatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- ½ cup onion
- 2 cans chickpeas
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 tsp black pepper
- Salt to taste
Chicken
- 1 lb chicken thighs
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp black pepper
- Salt to taste
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper or lightly grease them.
- Prepare the vegetables and chickpeas: Peel and cut the potatoes, slice the onion, and bell peppers. Rinse and drain the chickpeas.
- On the first baking sheet, add the potatoes, bell peppers, onion, and chickpeas. Drizzle with olive oil and season with Italian seasoning, garlic powder, black pepper, and salt. Toss well and spread into an even layer.
- Place the vegetable pan in the oven and roast for 30 minutes, stirring halfway through to ensure even browning.
- While the vegetables are roasting, pat the chicken thighs dry and place them on the second baking sheet. Season both sides with smoked paprika, garlic powder, Italian seasoning, black pepper, and salt.
- Place the chicken in the oven and roast for 25–30 minutes, or until fully cooked.
- Remove both pans from the oven and let rest for a few minutes. Divide the roasted vegetables and chicken evenly into four servings.
- Allow everything to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4–5 days.
