Smoked Paprika Chicken & Chickpeas
with Red Onion, Lemon & Fluffy Rice
Smoked paprika is one of our favorite spices–it easily imparts a sweet-spicy BBQ flavor to everything it touches and goes perfectly with chicken and chickpeas–the protein-filled backbones of this hearty recipe. You’ll arrange smoked paprika- and lemon-seasoned chicken over chickpeas, red onion wedges, lemon zest, and oregano in a baking dish. Then just let the oven do the work while the flavors bubble and mingle. Spoon that delicious combo over a bowlful of fluffy rice, add a squeeze of fresh lemon and it’s on!
Ingredients
1 unit
Red Onion
1 unit
Chickpeas
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Smoked Paprika
1 teaspoon
Dried Oregano
10 ounce
Chicken Cutlets
¾ cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Drain and rinse chickpeas. Zest and quarter lemon.
• Place onion wedges and chickpeas in an 8-by-8-inch baking dish (9-by-13- inch baking dish for 4 servings). Add a drizzle of oil, half the lemon zest, and juice from one lemon wedge (large drizzle of oil and two wedges for 4). Season with half the paprika (you’ll use the rest in the next step), half the oregano (all for 4), a large pinch of salt, and pepper; toss to combine. • In a small bowl, combine stock concentrate and ¼ cup water (½ cup for 4); pour evenly over onion and chickpea mixture.
• Pat chicken* dry with paper towels and place in a large bowl. Add remaining lemon zest and juice from one lemon wedge (two wedges for 4 servings). • Season all over with remaining paprika, salt, and pepper. Turn to coat.
• Arrange seasoned chicken on top of onion and chickpea mixture in baking dish. • Roast on top rack until chicken is golden and cooked through and onion is tender, 20-25 minutes.
• Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Fluff rice with a fork. • Divide rice between shallow bowls. Top with chicken and chickpeas and onion in separate sections. Drizzle with as much pan sauce from baking dish as you like. Serve with a squeeze of lemon juice.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; others enjoyed the smoked paprika and lemon combo. Consider adding extra herbs or spices for more depth 🌶️.
- Ease of prep: Many appreciated the simple one-pan baking method, though some noted longer cooking times than expected for the chicken.
- Suggestions: Try roasting chickpeas separately for better texture. A creamy yogurt or garlic sauce could enhance moisture and flavor.
- Portions: Rice amount was satisfying, but several wished for more vegetables to balance the starches.
- Texture: Chickpeas were divisive; some enjoyed them, while others found them mushy. Crispy roasting might improve.
Reviews from our home cooks
I love the one pan in the oven for this meal. But, it was lacking in flavor. I added all the oregano (instead of half) a bit more smoked paprika (from my spice collection) and still found I had to add a lot of salt to enjoy the meal. I had a small lemon, so maybe that played a part. More lemon would have been better I think. I wasn't sure how to make this meal taste better - cheese, hot sauce, Sriracha - all wouldn't fit the spice palate of the meal. I'd only try this meal again if the chefs could beef up the flavor (other than salt and pepper).
Kids still don't like chickpeas, sad to say. And I ended up adding more smoked paprika from our own spice rack to deepen the flavor. But delicious!
I enjoyed the smoked paprika flavor along with the onions and chickpeas. Nice change to spruce up chicken.
LOVED this one! The combo of spices with the chickpeas and lemon were perfect! We also love including beans in our diet!
Chickpeas are one of my most favorite things in the world and I certainly loved them here! I added a 5th chicken breast since the sides were plentiful enough to split between extra plates. It made it more manageable, calorie-wise. There was almost no prep needed either so it was a perfect simple-yet-elegant meal for a relaxing New Year's Eve at home.
My oven went down and I made this on stove top. So amazing! The chickpeas were a great add to my menu this week
Yummy and easy to put together. Missing a veggie component to round out the meal, however I appreciate that the rice portions have gotten better in this week's meals as they feel more sustaining. The bump up to 0.75 cup of rice is the perfect amount for two people compared to the 0.5 cup which is too small to cook properly in the small pot I use to cook. (0.5 cup just hardens more quickly leaving one big spoonful I have to split between two people.)
Good flavors but would have preferred to bake the chickpeas separately so they get crunchy. They were soggy in the juices at the bottom of the dish after cooking.
This was really good and easy to make, but a little dry overall. Like the sauce from the pan wasn't enough with the texture of the rice and the chickpeas so it may have been nice to have more of a sauce.
Flavorful with great textures. I'm new to chickpeas but they were delicious.
