Zesty Lemon‑Cumin Chicken Thighs & Chickpea Almond Slaw

Looking for a hearty, protein-dense dinner that’s ready in under 30 minutes? This lemon‑cumin chicken thighs recipe pairs perfectly with a crunchy chickpea almond slaw for a satisfying and nutritious meal. With a simple seasoning and quick roast, you’ll have everything on the table in no time!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 servings

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 cup raw cashews, toasted
• 2 cups chopped romaine lettuce
• 1 carrot, shredded
• 1 red bell pepper, diced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Optional: ¼ cup crumbled feta cheese

Instructions

1. Preheat oven to 400°F (200°C). Pat the chicken thighs dry with paper towels.
2. In a small bowl whisk together olive oil, lemon zest, lemon juice, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Spread the seasoning mixture over all sides of the thighs and place them on a rimmed baking sheet.
4. Roast the chicken for 25–27 minutes, turning once, until the skin is crisp and the internal temperature reaches 165°F (74°C).
5. While the chicken cooks, toss the chickpeas with Greek yogurt, Dijon mustard, and honey in a bowl until evenly coated.
6. In a separate bowl mix romaine, shredded carrot, diced bell pepper, toasted cashews, parsley, and mint; add the chickpea dressing and gently toss to combine.
7. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
8. Serve sliced thighs over a bed of chickpea almond slaw, drizzle extra yogurt dressing if desired, and sprinkle with optional feta.
9. Garnish with fresh herbs and a wedge of lemon for an extra burst of flavor.

Chef's Note

Pro tip: Toast cashews after soaking them overnight to keep the slaw extra crunchy and flavor-packed.

Make-Ahead Tips

The chickpea slaw can be made up to 12 hours ahead and stored chilled. Keep the chicken fresh for best textures; it can be reheated gently in a skillet or microwave.

Substitutions

For dairy-free, use lactose‑free yogurt. Swap cashews for almonds or pumpkin seeds if preferred.