Lemony Chickpeas with Chicken Thighs

Lemony Chickpeas with Chicken Thighs

Course dinner
Cuisine american
Servings 4


  • 1 large lemon thinly sliced, seeds removed
  • 1/2 red onion sliced
  • 1-2 springs of fresh rosemary chopped
  • salt
  • pepper
  • 2 lb chicken thighs bone in, skin on
  • 1 tablespoon olive oil
  • 2 15-oz can chickpeas drained and rinsed
  • 1 bunch kale or swiss chard cut into ribbons


  • Toss onion, lemon, and rosemary in a bowl. Season with salt and pepper.
  • Heat olive oil in skillet over medium high heat. Add chicken thighs, skin down, and cook for 7-8 minutes. Flip and cook for another 6-8 minutes.
  • Remove chicken from the skillet and place on a plate. Drain excess fat from the skilled. Add lemon, onion, and rosemary to skillet and cook until lemon caramelizes and browns. Add chickpeas and cook for 2-3 minutes. Add kale and return chicken to skillet and cook for 1-2 minutes until internal temperature reaches 165°F.


Recipe adapted from Alison Roman. 
Keyword chicken, chickpeas, kale, lemons, swiss chard

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