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Dinner recipe · from the recipe book

Lemon-Herb Chicken Thighs with Potatoes and Chickpeas

Juicy oregano-lemon chicken thighs roast over crisp-edged red potatoes, chickpeas and cherry tomatoes, finished with feta and parsley.

Lemon-Herb Chicken Thighs with Potatoes and Chickpeas

Ingredients

  • 2 lb900 gChicken thighs, boneless skinlesstrimmed
  • 4 small700 gRed potatoescut into 1-inch chunks
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 cups300 gCherry tomatoes
  • 1 medium110 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1 lemon, juiced48 gLemon juice
  • 2 tsp4 gLemon zest
  • 4 cloves12 gGarlicminced
  • 1 tbsp3 gDried oregano
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, whisk the olive oil, lemon juice, lemon zest, garlic, oregano, salt and black pepper to make the dressing.
  3. In a large bowl, toss the potatoes, chickpeas and red onion with half the dressing, then spread on a large rimmed baking pan and roast 15 minutes.
  4. Toss the chicken thighs with the remaining half of the dressing.
  5. Stir the vegetables, add the cherry tomatoes, and nestle the chicken thighs on top.
  6. Roast 25 to 30 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part.
  7. Scatter the feta and parsley over the pan and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on November 5, 2026.

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