Pesto Chicken Thighs with Tomatoes & Chickpeas
Sheet-pan roasted chicken thighs loaded with cherry tomatoes, chickpeas, and pesto in 25 minutes. One-pan Italian dinner that tastes way better than it should.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
comfortsimpleitalianchickencrispytenderjuicyweeknight
Ingredients
- 8 pieces (about 2.5 lbs) chicken thighs, bone-in skin-on
- 2 cups cherry tomatoes
- 1.5 cups (one 15-oz can) chickpeas, drained and rinsed
- ½ cup basil pesto
Instructions
- 1
Pat chicken thighs dry with paper towels, then season all over with salt and pepper.
- 2
Toss cherry tomatoes and chickpeas with pesto in a bowl, then spread on a sheet pan.
- 3
Place chicken thighs skin-side up on the sheet pan, nestled among the tomatoes and chickpeas.
- 4
Roast at 425°F for 22 minutes, until chicken skin is golden and thighs reach 165°F.
- 5
Serve hot straight from the pan.
Tools you’ll need
- sheet pan
- paper towels
- large bowl
- meat thermometer
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