Mediterranean Lemon-Oregano Chicken Thighs with Crispy Chickpeas and Roasted Grapes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan or baking dish with parchment paper.

2. 2

   In a large bowl, mix the chicken with 30 ml (2 tbsp) olive oil, the lemon zest, 30 ml (2 tbsp) lemon juice, 3 minced garlic cloves, 1 1/2 tsp dried oregano, 1 tsp smoked paprika, 3/4 tsp salt, and the black pepper. Let it rest for 10 minutes while you prepare the rest.

3. 3

   Pat the chickpeas very dry with a clean towel or paper towels. Toss them with 15 ml (1 tbsp) olive oil, 1/2 tsp dried oregano, 1/2 tsp smoked paprika, the ground cumin, 1/4 tsp salt, the remaining minced garlic, and the red pepper flakes if using.

4. 4

   Place the chicken on one side of the tray, skin side up. Add the red onion, red grapes, and green olives around it. Spread the chickpeas over the other half of the tray in as even a layer as possible.

5. 5

   Roast for 20 minutes at 220 °C / 425 °F. Stir the chickpeas and gently move the onion and grapes so they roast evenly, trying not to soak the chickpeas with too much chicken juice.

6. 6

   Continue roasting for 18 to 20 more minutes at 220 °C / 425 °F, until the chicken is deeply golden and cooked through, the grapes are tender, and the chickpeas are crisp at the edges.

7. 7

   Remove the tray from the oven and drizzle with the remaining 15 ml (1 tbsp) lemon juice. Sprinkle the fresh parsley over the top and let rest for 5 minutes before serving.

8. 8

   Serve each portion with chicken, crispy chickpeas, roasted onion, grapes, and olives, spooning over a little of the tray juices for extra flavor.