Lemony Chicken Thighs With Chickpeas and Dates

By Andy Baraghani

Published January 20, 2025

  • Mark Weinberg for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(324)
Comments
Read comments

This flavor-packed, one-pan dinner harnesses the full power of bone-in, skin-on chicken thighs. By gently searing the chicken skin, you get the crispiest skin possible, plus a pool of chicken fat. Use that fat to soften and season the chickpeas, jammy dates, onions and garlic that round out the dish. Sprigs of rosemary and strips of lemon peel perfume the chicken as it gently cooks in the oven, while a squeeze of fresh lemon juice adds a bright finish at the table.

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Ingredients

Yield:4 servings

  • 2 to 2 ½ pounds bone-in, skin-on chicken thighs (4 to 6 pieces)

  • Salt and pepper

  • 1 tablespoon extra-virgin olive oil

  • 1 medium red onion, cut into 1-inch wedges

  • 4 garlic cloves, thinly sliced

  • 1 (15-ounce) can chickpeas, rinsed

  • 6 medjool dates, torn in half and pitted

  • 2 rosemary sprigs

  • 1 lemon

  • Yogurt, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

61 grams carbs; 112 milligrams cholesterol; 574 calories; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 26 grams fat; 11 grams fiber; 846 milligrams sodium; 29 grams protein; 33 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Season chicken all over with salt and pepper.

  2. Step 2

    Pour oil in a large, high-sided skillet and heat over medium. Using tongs, place chicken thighs into the skillet, skin-side down, and cook, pressing to encourage the skin to brown, until the skin is crisp and deep golden brown, 6 to 8 minutes. Transfer chicken thighs to a plate, skin side up.

  3. Step 3

    Add onion and garlic to the skillet and cook until the onion and garlic have slightly softened, 2 to 3 minutes. Add the chickpeas, dates and rosemary; season with salt and pepper. Using a vegetable peeler, remove all the peel from the lemon in 2-inch strips and add to the pan. Quarter the remaining lemon then hold onto the wedges for serving.

  4. Step 4

    Nestle the chicken thighs back into the pan on top of the chickpea mixture, setting them skin side up. Pour in enough water to just barely come halfway up the chicken (1 to 1 ½ cups).

  5. Step 5

    Transfer the skillet to the oven and bake until the chicken is cooked through and the liquid has thickened, 16 to 20 minutes. Divide among shallow bowls and top with a dollop of yogurt. Serve with lemon wedges, for squeezing on top.

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Ratings

5 out of 5
324 user ratings
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Comments

Jane L.

I didn't have chickpeas so I substituted cauliflower florets. They worked very well with the dates and lemon peel. The chicken was tasty. I would use chicken broth instead of water in the pan. The liquid was very bland--could have used more salt. I would have liked to do the whole thing on a sheet pan in the oven to avoid the grease spattering all over the stove.

Lindsay K

Made this with some seemingly necessary modifications and it turned out great. I seasoned the chicken with turmeric and cumin as well as the salt and pepper the recipe calls for. Also added turmeric and cumin to the onions and garlic and waited until the onion was cooked down a bit to add garlic. And last but not least I used bone broth instead of water. Loved. Plan to continue making this recipe, but my way.

RPR

Meh. Desperately needs spice. Waited to add garlic til after onions softened so it wouldn’t burn. Sauce never thickens in the oven.

JGinCT

August 2025: YUM! Followed the recipe as described. Made 4 small tweaks. Used canned lima beans instead of chickpeas. Zested the lemon peel. Used chicken broth instead of water. Added extra dates, to finish off a package near its expiration date; enriched the jammy flavor and texture without being over-sweet. Roasted cauliflower as a veggie base. DELISH. A definite keeper. Best for fall/winter, but I played kitchen roulette in my recipe box--worth the gamble!

Rick Sullens

Followed the recipe except replaced the chickpeas with fresh green beans. Grilled everything on a sheet pan and didn’t need to add water, as the beans gave off plenty. Very delicious!

BB

This was really good. I used homemade unsalted chicken stock instead of water. I seasoned the chicken with sumac along with the salt and pepper and let it sit for 20 minutes before searing. It was full of flavor. Not bland at all. I also roughly chopped the dates instead of just tearing them in half. Served with pearled couscous and spinach

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