Recipe

Hearty Mediterranean Chicken

Golden, crispy chicken with a crunchy chickpea topping and a bright lemon herb sauce. Weeknight-friendly, big flavor, zero fuss.

By Matt Campbell

•

4.8

A cast iron skillet filled with crispy golden chicken thighs topped with crunchy spiced chickpeas, with lemon wedges and fresh herbs on the side

Jump to Recipe

This is the kind of dinner that makes you feel like you did something impressive, even if you were absolutely just trying to get food on the table before everyone started snacking on random pantry items. You get crispy chicken with those crackly edges, a crunchy chickpea topping that acts like savory sprinkles, and a lemony garlic sauce that wakes the whole thing up.

Everything here is Mediterranean-inspired in the best way: warm spices, briny pops, fresh herbs, and bright citrus. It is hearty enough to satisfy the hungriest person in your house, but it still tastes light and fresh because the sauce does all the heavy lifting.

Why It Works

Crispy and juicy: A quick sear plus a short oven finish gives you browned skin and tender meat without babysitting the pan.
Crunch that stays crunchy: Chickpeas get roasted until crisp, then tossed on right before serving so they do not turn soft.
Bright sauce, fast: Lemon, garlic, and Greek yogurt make a creamy, tangy sauce in minutes, no blender required.
Accessible ingredients: Pantry spices, a can of chickpeas, and common fridge staples. Nothing weird, nothing precious.

Pairs Well With

Lemon Herb Rice
Cucumber Tomato Feta Salad
Toasted Pita Wedges
Sheet Pan Roasted Veggies

Storage Tips

Keep components separate if you can. The chicken stays crispier, and the chickpeas keep their crunch.

Chicken: Cool, then store in an airtight container in the fridge for up to 4 days.
Crunchy chickpeas: For best crunch, keep at room temp in a loosely covered container for up to 1 day in a cool, dry kitchen. If your kitchen is warm or humid, refrigerate and re-crisp before serving. (Food-safety note: when in doubt, refrigerate.) Re-crisp in a 400°F oven for 5 to 8 minutes.
Sauce: Refrigerate in a sealed container for up to 4 days. Stir before serving. Add a splash of water or lemon if it thickens.

Reheat tip: Warm chicken on a sheet pan at 400°F for 8 to 12 minutes until hot. Microwaving works, but you will lose the crisp edges.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Pound them to an even thickness so they cook evenly. Sear 3 to 4 minutes per side, then finish in the oven until they hit 165°F in the thickest part. Breasts dry out faster, so pull them as soon as they are done.

Can I use skinless thighs?

Yep. You will miss out on the shatter-crisp skin, but it still tastes great. Sear 3 to 5 minutes per side, then finish in the oven until 165°F minimum. (Thighs are often best closer to 175°F to 190°F for that juicy, tender bite.)

Do I have to use Greek yogurt in the sauce?

No. Sour cream works, or you can do a quick tahini lemon sauce instead: tahini, lemon juice, garlic, salt, and enough warm water to make it drizzle.

How do I make it gluten-free?

This recipe is naturally gluten-free as written. Just double-check spices for cross-contamination if you are sensitive, and serve with rice or potatoes instead of pita. (Pita is just a serving idea, not part of the recipe.)

My chickpeas are not getting crunchy. What went wrong?

They were probably too wet or crowded. Dry them really well, use a hot oven, and spread them in a single layer. If you want extra crunch, roast 5 to 10 minutes longer and shake the pan once halfway through.

Is it spicy?

Not unless you want it to be. The crushed red pepper is optional. Add it if your household likes a little heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large oven-safe skillet (cast iron is perfect) or a heavy stainless skillet
Sheet pan for roasting chickpeas
Mixing bowl
Microplane or fine grater (optional for garlic)
Instant-read thermometer (highly recommended)

I started making versions of this when I realized my favorite restaurant meals always had the same three things going on: something crispy, something saucy, and something bright. At home, that usually turns into chicken thighs, a quick lemony sauce, and whatever crunchy situation I can create with pantry ingredients. The roasted chickpeas were a happy accident that stuck because everyone kept "taste-testing" them straight off the pan. Now I just plan for it and roast extra.

Hearty Mediterranean Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

Chicken

1 1/2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 to 2 tablespoons olive oil
1 lemon, cut into wedges (for serving)

Crunchy chickpea topping

1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper (optional)

Bright lemon herb sauce

3/4 cup plain Greek yogurt
1 small garlic clove, finely grated or minced
Zest of 1 lemon
2 tablespoons lemon juice (more to taste)
1 tablespoon olive oil
2 tablespoons chopped fresh parsley or dill, plus more for serving
1/8 to 1/4 teaspoon kosher salt (start small, then salt to taste)

Optional finishing extras

1/3 cup crumbled feta
1/3 cup sliced Kalamata olives
1 small cucumber, chopped (for a quick fresh topping)

Instructions

Heat the oven. Set oven to 425°F. If you want the chickpeas to start sizzling the second they hit the pan, place a sheet pan inside while the oven heats.
Dry the chickpeas like you mean it. Pat chickpeas very dry with paper towels. Toss with olive oil, salt, cumin, smoked paprika, and crushed red pepper if using.
Roast the chickpeas. Carefully pull out the hot sheet pan (it may sizzle), spread chickpeas in a single layer, then slide it back in. Roast 20 to 25 minutes, shaking once halfway through, until deeply golden and crunchy. (They crisp more as they cool.)
While the chickpeas roast, season the chicken. In a small bowl, mix salt, oregano, cumin, smoked paprika, garlic powder, and black pepper. Pat chicken dry, then rub the seasoning all over, especially the skin side.
Sear for crisp skin. Heat an oven-safe skillet over medium-high. Add 1 tablespoon olive oil to start (add a little more if the pan looks dry). Place chicken skin-side down and do not move it for 6 to 8 minutes, until the skin is deeply browned and releases easily. If there is a lot of rendered fat, carefully spoon off a bit so it does not shallow-fry in the oven.
Flip and finish in the oven. Flip chicken skin-side up. Transfer skillet to the oven and roast 12 to 18 minutes until the thickest part hits 165°F (that is the safe minimum). For thighs, you may prefer 175°F to 190°F for the most tender texture.
Make the sauce. While chicken finishes, stir together Greek yogurt, garlic, lemon zest, lemon juice, olive oil, herbs, and salt. Taste and adjust. If you want it brighter, add more lemon. If you want it looser for drizzling, add 1 to 2 teaspoons water.
Rest, then build the crunch. Rest chicken 5 minutes. Spoon sauce onto plates or over the chicken. Shower with crunchy chickpeas, then finish with extra herbs and a squeeze of lemon. Add feta and olives if you are feeling fancy with minimal effort.

Matt tip: The secret to crisp skin is dry chicken and patience in the pan. If you try to flip early, the skin will cling. Let it do its thing.

Serving idea: This is great with lemon herb rice, a chopped salad, roasted veggies, or warm pita on the side.

Nutrition information is estimated.

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