Sheet-Pan Chicken With Chickpeas, Cumin and Turmeric Recipe (2024)

I am a good and confident cook, but this was for a dinner party and I did not have time to try it ahead of time so I decided to follow the recipe EXACTLY as written. It was absolutely delicious. I'll make it again and the only change I'll probably make is that next time I will add some cumin to the marinade. I think this recipe could be adapted for any flavor profile - French with herbs de Provence, Thai with soy, lime and ginger, etc.

Big hit with my family who admittedly love Indian and Persian flavors. Modifications to have more leftovers : Used 4 and1/4 lb chicken thighs, 3 cans rinsed garbanzos, 2 red onions, 1 head of broken cauliflower and divided it between 2 sheet pans on middle and upper rack. Changed position partway through. Used more cumin (3 tsp) also some cayenne (1/4 tsp), garam masala on the veggies (1 tsp), and more lemon juice on veggies too (1 lemons worth).Don’t skimp on salt.

Loved it! Here’s how I’ll do it next time. HEAVY on the S&P and onion. Leave a good bit of marinade on chicken. Add another can of chickpeas. Use the lemon onion, yogurt and cilantro as a topping on sliced cucumber as a second side.

Great, will make again. Don't skimp on salt. (For HALF the recipe, I used 1-1/2 tsp kosher salt in the yogurt marinade, perfect for my palate.) Boneless skinless thighs go really fast, 35 min. Added cubed potatoes to the chickpea mix and served it with rice. (Yes, we like white carbs.) My teens usually thank me after a meal, but they only pat their stomachs when it's REALLY good. This was a stomach-patter.

Add chickpeas halfway through They will dry up and burn if cooked for full amount required for the chicken

First of all, this was fantastic. Just made this for six ppl and the only problem was here were no leftovers. I had questions about what chicken to use. Ended up using thighs with skin on and bone on. Came out fantastic. Scrape off the extra marinade and the skin will come out crispy. Cook a little longer than 50 minutes - bone will keep the meat moist and the chickpeas will be even better. Highly recommend!

Superb, easy, delicious combination of flavors, textures. I followed recipe pretty much as written using chicken thighs and drumsticks. The deceptively simple yoghurt sauce really transforms the dish. For a carnivore like me, the slightly crunchy garbanzos, with these spices, tasted like a whole new food group.Note: simply stirring/tossing the garbanzos while the dish is baking (as directed) makes a big difference.

Love this recipe for a small dinner gatherings. I served on a big platter with whole wheat couscous. Both times have added sweet potato and topped with mint from the garden before serving.

Always a huge hit in our house. These days I up the chickpeas (and their accompanying spices etc) by 50%. Yeah, the calorie count looks high but I don't much mind calories from fiber and good fats (even chicken skin). Prefer that to calories from sugar. Even our picky younger kid clamors for this. You can toss the leftover marinade on the chickpeas before cooking (it does add more salt, which not everyone including me likes, so just lower the rest of the added salt accordingly if so.)

450 oven, turn after 20 min, turn again after 20 more and broildo not salt chicken before putting in marinade. add more cumin to marinade plus 1.5-2 tsp salt plus peppercook chick peas, onions, and sweet potatoes on separate trayadd garam masala, more fennel, more cumin, more turmeric, plus 1/4 tsp cayenne pepper to veggies.

I loved the thinly sliced onions which were crunchy after baking. Next time I will add a lot more. They were especially good with the yogurt & lemon sauce.

I was intrigued by spice combo and use of garbanzos but not a fan of all the fat content. Also wanted more veggies. (1100 calories/serving was way too high for my family’s health plan). So - I used nonfat yogurt and removed skin from all but 2 pieces of chicken. I also used 1 can garbanzos, 1 red pepper, 1 sweet potato. Didn’t have fennel so used extra cumin and some dill. Spectacular results. Will definitely make again. I may experiment with excluding chicken skin entirely.

Other than halving the recipe, I made exactly as written and it was excellent! Great flavors in perfect balance. One of the best chicken dishes I’ve had in quite a while, and by lining the sheet pan with heavy duty foil, clean-up was a breeze. I wish I had more recipes with the same high results-to-effort ratio.

Very tasty spice mix. Don't overcook the chicken or the garbanzos. Added cauliflower, red pepper strips, some jalapeno and hot pepper to mix. Vegetables are delicious on their own.

This was crazy delicious. I used boneless, skinless chicken thighs. I left a little of the yogurt marinade on the chicken. Served over rice. We loved it.

Not sure what happened but my chicken emitted a lot of juice / moisture which made everything kinda steam. I did wipe off excess marinade but was thinking maybe don’t need to water in the marinade? I was at least able to get crispy skin though. 40 mins at 415 and my thighs were at about 175-180. Maybe 35 mins at 425 would be good. Flavors lacked depth - needs more spices.

Using suggestions from others, I added a third can of chickpeas, a bag of little potatoes and a head of cauliflower. Split it across 2 pans and switched racks half way through. Delicious and NOW it feeds my family of 4 that includes of two 18 year old sons.

I made this just as written and it was delicious. A huge success with our company and I’ll definitely make it again.

This turned out delicious! I made it as written, using skinless chicken thighs. 25 minutes in the oven was perfect and the chickpeas were not dried out. Delicious flavors- next time I'll serve with couscous or pita!

Decent recipe, lacked depth/complexity of flavor. Probably wouldn't make again.

I hate people who change recipes then comment but I had to substitute half nonfat yogurt and sour cream for full fat yogurt. But it it came out great! Added fried corn tortillas and oh la la. Can't wait to make as written. Delicious!

Made this without the onions (sensitive stomach) and it was an absolute hit. Will be adding to the rotation moving forward! Went with chicken thighs and 55 minutes was the perfect amount of time for moist, not dryed-out chicken

Love the flavor here, and I made it two times. First time followed as written, and the chickpeas were way too crispy (burnt...). The second time around I followed one of the other notes and added the chickpeas 1/2 way in and it was perfect!

Tossing a mix on a baking sheet makes no sense to me.For convenience step 4 should read :Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric, half the red onion slices and olive oil in a bowl large enough for step 5. Season with salt and pepper and toss to coat. Spread the mix on a rimmed baking sheet and scrape the oil from the bowl onto the mix with a spatula. Use the same bowl for step 5. No need to wash it.

2024-01-16 I’m sure this is AT LEAST the 2nd time I’ve made this. 30 minutes convection 425F. Tasty! Especially with the lemon-yogurt topping. Again used boneless skinless chicken - and again wondering that bone in and / or skin on would be moister. Recommend more generous application of the yogurt at serving.

Have made this multiple times, first exactly as written and then later with adjustments like double the chickpeas, red potatoes instead of chickpeas, even adjusting the protein to chicken sausage but keeping the chickpeas and spices and lemon onion. Big hit in my house. Fam prefers the recipe as written. We serve with plain rice.

Vegetarian version: add white sweet potatoes and put in oven for 25-30 min

Absolutely delicious. I used garam masala in the marinade. So good!

Can I use lactose free yogurt? Novice but enthusiastic cook :)

This was delicious. Although I had yogurt for the marinade, I used buttermilk that I had bought for a cake. It was fantastic. I definitely think the cumin could have been increased and I would have left more onions in the pan- they were a revelation.