Crispy Chicken Thighs with Warm Chickpea & Herb Salad
Ingredients
- 4chicken thighs (bone-in, skin-on)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 2 can (15 oz each)chickpeas
- ½ mediumred onion
- 2 stalkscelery
- 1fresh lemon
- ·fresh parsley
- ·fresh dill
- 2 clovesgarlic
Prep
- 01
Dice 1/2 red onion into bite-sized pieces.
- 02
Slice 2 celery stalks into 1/4-inch pieces.
- 03
Mince 2 cloves garlic.
- 04
Rinse and drain 2 cans (15 oz each) chickpeas.
- 05
Roughly chop a handful each of fresh parsley and fresh dill.
Method
- 01
Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place chicken skin-side down and cook for 8–10 minutes until the skin is golden and crisp.
- 03
Flip the chicken and reduce heat to medium. Cook for another 10–12 minutes until cooked through (internal temperature 165°F). Transfer to a plate.
- 04
In the same skillet (reserve the drippings), add the chickpeas and stir gently for 2 minutes to warm through.
- 05
Add the red onion, celery, and garlic to the skillet and cook for 3–4 minutes, stirring occasionally, until softened.
- 06
Squeeze the lemon juice over the chickpea mixture, add most of the parsley and dill, and toss gently. Taste and adjust salt and pepper.
- 07
Divide the warm chickpea salad among plates, top each with a chicken thigh, and garnish with remaining fresh herbs.
Spice Tips
For a warm kick, add 1/2 teaspoon red pepper flakes to the skillet along with the chickpeas. A pinch of cumin (1/4 teaspoon) ties the flavors together and pairs beautifully with lemon. Smoked paprika (1/4 teaspoon) adds subtle depth without heat.
Make-ahead tip: prep all vegetables and herbs in the morning, store in the fridge. The full recipe comes together in under 30 minutes. Substitute canned white beans or cannellini beans for chickpeas if preferred.