Crispy Lemon Chicken Thighs Recipe With Chickpeas & Dates (8 Ingredients, 35 Minutes) by Jan Mostrom
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I love chicken thighs. And lately I cook more chicken thighs than any other part of the chicken. This lemony chicken thighs recipe with chickpeas and dates has such an interesting mix of flavors. The skillet chicken recipe is easy enough to make on a weeknight and special enough to make for a weekend get-together.
The crispy skin of the chicken thighs combines so nicely with the sautéed onion and garlic, while the lemon and rosemary bring a freshness that works so well together. Top it all off with a tiny bit of sweet from the Medjool dates and you’ve got a chicken dinner that is worthy to make it over and over again.
To make this high-fiber and high-protein recipe you will need to gather the following ingredients from your fridge and pantry: bone-in, skin-on chicken thighs, extra-virgin olive oil, red onion, fresh garlic, a can of chickpeas, Medjool dates, fresh rosemary, a lemon and optional yogurt for serving.
This baked chicken recipe is tart, sweet, juicy and crispy – all the things we crave! Plus you get the health benefits of protein, the health benefits of fiber, the health benefits of dates and the health benefits of chickpeas in every savory bite. Serve the crispy chicken thighs for dinner with your favorite side dishes.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 2 - 2 1/2 pounds chicken thighs, bone-in and skin-on (4 to 6 thighs)
- 1 tablespoon extra virgin olive oil
- 1 red onion, cut into 1-inch wedges
- 4 garlic cloves, thinly sliced
- 15 ounces (1 can) chickpeas, rinsed and drained
- 6 Medjool dates, pitted and cut in half
- 2 rosemary sprigs
- 1 lemon
- yogurt, for serving (optional)
Here's how to make it:
- Heat the olive oil in an oven-proof skillet over medium heat. Season the chicken with salt and black pepper. Put the chicken into the hot oil, skin side down. Press the chicken down with a tongs or a spatula a few times to help the browning. Cook for 6 to 8 minutes or until the skin is very brown.
- Transfer the chicken to a plate with the skin side up.
- Add onion and garlic to the skillet and cook for 2 to 3 minutes or until soft.
- Add the dates, chickpeas, rosemary and a good pinch of salt and pepper to the onions.
- Nestle the chicken, skin side up, into the skillet. Using a vegetable peeler, remove all the skin from a clean lemon in strips and add it right on top of the chicken. Slice and save the lemon for serving.
- Pour enough water to come just about halfway up the chicken. Add the rosemary on top. (For some spice, you could add crushed red pepper flakes.)
- Bake in a preheated 400-degree F oven for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees F on a food thermometer. Serve immediacy with a couple of lemon slices and a dollop of yogurt, if desired. Enjoy! Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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