Sheet-pan smoky chicken, chickpeas, and carrots from The Mediterranean Dish - 120 Bold and Healthy Recipes You'll Make on Repeat (page 224) by Suzy Karadsheh

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Notes about this recipe

  • lauren_4w5d7n on May 12, 2026

    Blake said 10/10. Cut carrots into quarters if large. Broil long enough to get a little crisp on top 6-7min on high.

  • denmar086 on April 19, 2026

    I halved this recipe for a single person and got two nights' worth of meals. The veggies were really good. I will cut the carrots thinner next time though, so they come out more tender. The chicken had an interesting flavor and became addictive after the first few bites.

  • sara_kwi3s0 on February 26, 2026

    I made half of the recipe mostly as written. I did use bone in with skin thighs. I also preseasoned them with salt, pepper, granulated garlic, smoked paprika, and cumin. It is a keeper!

  • sarah_39k97z on February 25, 2026

    Add a little more salt and maybe more lemon juice

  • emily_4k034p on February 20, 2026

    loved the veggies, not so much the chicken but I’m not a big chicken girly so!

  • Dinovino on September 26, 2025

    Serve with a green salad. Skin on thighs give better colour and flavour

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