Chickpea Chicken #SheetPanDinner

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Sheet pan dinners are some of my favorite meals! And this Chickpea Chicken dish is no exception. Packed with veggies and protein, this chicken dinner has a little kick too! One of the things I love most about sheet pan dinners is the easy clean up!

Chickpea Chicken

Chickpeas are a great source of protein (3g per 1oz) so this dish is rather nutritious. The sweet peppers and red onion give it a lot of color. And the chicken is so yummy with the flavor of Sriracha. I like to remove the skin from the chicken to lessen the amount of fat in the dish. You could also use chicken breasts or tenders instead of the bone-in drumsticks and thighs – but I do think the dark meat goes better with this flavor combination.

Chickpea Chicken

Some find Sriracha to be too spicy. However, when you cook with it like this, it really gets toned down to just the flavor and not so much the spice. Plus the yogurt dipping sauce really cools the spice too. If you take a portion of the naan and fill it up (like a taco) with some chickpeas, sweet peppers, chicken and then a dollop of the dip – so much yum!

I like to use parchment paper on the pan – for super easy clean-up! You can also use aluminum foil if you don’t have parchment paper on hand – just be sure it doesn’t tear when you are scooping things up. If you like sheet pan meals, check out my other Sheet Pan Dinners!

Now Let’s Get Cookin’!


Chickpea Chicken Sheet Pan Dinner

A simple veggie filled dinner with a little kick!
Course Main Course
Cuisine American
Keyword baked chicken, Chicken, Chicken Dishes, Chicken Recipes, chickpeas, sheet pan dinner
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6


  • 5 Chicken Drumsticks (bone-in) skin removed
  • 5 Chicken Thighs (bone-in) skin removed
  • 2 15 oz cans Chick Peas (or Garbanzo Beans) drained
  • 1 lb Sweet Peppers halved and seeded
  • ½ Red Onion sliced
  • 4 tbsp Avocado Oil
  • 1 tsp Salt
  • 2 Garlic Cloves minced
  • 1 tsp Pepper
  • ½ cup Sriracha
  • 6 pieces Naan Bread
  • ½ cup Cilantro chopped (for garnish)

For Dip

  • 1 cup Greek Yogurt
  • ¼ cup Lemon Juice
  • 1 tsp Cumin
  • ½ cup Cilantro chopped
  • 1 tsp Garlic Salt


  • Prepare all of the ingredients. Preheat the oven to 400 deg.
  • In a small bowl, combine ingredients for dip and place in refrigerator until ready to serve.
  • In a bowl combine all of the remaining ingredients except the Naan and cilantro. Toss until well coated.
  • Line a large baking sheet with parchment paper. Layout chicken pieces (thighs around the outer edge and drumsticks towards the middle. Then pour veggies over the top and spread out evenly.
  • Place in oven and bake for 50 minutes. Wrap the Naan bread in aluminum foil and add to oven for last 10 minutes of bake time.
  • Serve 1-2 pieces of chicken and a portion of the chick pea mixture with a dollop of dip on top and a piece of Naan bread to each person. Garnish with Cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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3 thoughts on “Chickpea Chicken #SheetPanDinner

  1. I love anything chickpeas and this is something I would love to enjoy after a tiring day at work. Thank you so much for bringing to this week’s Fiesta Friday party!

  2. This looks like a delicious, healthy and easy meal! I’m always looking for new ways to use chickpeas, and they are so good for you too! I might have to cut back a bit on the sriracha as I’m not very brave with it, but that’s the beauty of sauces like sriracha, you can add a little or a lot to suit your taste. Thank you for being a part of the Hearth and Soul Link Party. Have a lovely week!

  3. Laurie – Tennessee – Off Grid wife to dashingly handsome arborist! 💕 🌲 Home educating mom of three amazing fellows 🏃‍♂️ 🏃 🏃‍♂️ homeschool and homestead blogger 🏡 herb gardener 🌿 flower lover 🌻 , cat collector 🐈 , follower of Jesus ✝️, and happy wife 👩🏻‍🦰 ! Preparing our hearts and country home with simplicity. ❤️ Blogger at
    Laurie says:

    I love chick peas! This looks yummy. I’d have to play around with it and maybe use tofu instead of the chicken since we are vegan, but it looks like flavors really would pop in this recipe.

    Thanks for sharing at the Homestead Blog Hop


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