Ingredients:

  • 2 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 large red onion, thickly sliced
  • 2 large bell peppers (red and yellow), sliced into strips
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1.5 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C). Line an extra-large rimmed sheet pan with parchment paper to prevent sticking.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and red pepper flakes.
  3. Add the sliced chicken thighs, dried chickpeas, sliced red onion, and bell pepper strips to the bowl. Massage the marinade into the ingredients until everything is evenly coated.
  4. Spread the mixture onto the prepared sheet pan in a single, even layer. Use two pans if necessary to ensure the chicken roasts rather than steams.
  5. Roast for 25–30 minutes, tossing the ingredients halfway through at the 15-minute mark. Cook until chicken reaches an internal temperature of 165°F and chickpeas are slightly charred.
  6. Let the meat rest for 5 minutes. Garnish with fresh parsley and an extra squeeze of lemon juice before serving.