Ingredients:

  • 1/2 cup Greek yogurt
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp tomato paste
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 1 large red onion, cut into thick wedges
  • 2 large bell peppers, sliced into strips
  • 2 tbsp olive oil

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the Greek yogurt, 3 tbsp olive oil, lemon juice, tomato paste, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, and black pepper until smooth.
  3. Add the cubed chicken thighs to the bowl and toss until every piece is thoroughly coated in the marinade.
  4. Spread the marinated chicken, red onion wedges, and drained chickpeas evenly across a large rimmed sheet pan.
  5. Drizzle the remaining 2 tbsp of olive oil over the vegetables and chickpeas.
  6. Roast for 15–20 minutes until the chicken begins to turn golden and the chickpeas slightly shrink.
  7. Remove the pan from the oven, scatter the sliced bell peppers over the top, and toss gently to coat in the pan juices.
  8. Return to the oven for another 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the edges are deeply browned.