Loaded with crowd-pleasing Mediterranean flavors, this spicy garlic chicken sheet pan delivers a weeknight dinner that will wow your tastebuds.
| 2 tbsp | Louisiana Hot Sauce - Garlic Lovers |
| 2 tbsp | olive oil |
| 2 tbsp | tomato paste |
| 4 tsp | finely chopped fresh rosemary |
| ½ tsp | salt |
| ½ tsp | black pepper |
| 1 lb | boneless skinless chicken thighs |
| 1 | can (19 oz) chickpeas, drained and rinsed |
| 1 | small red onion, chopped |
| 2 cups | cherry tomatoes |
| ⅓ cup | pitted whole kalamata olives |
| ¾ cup | crumbled feta cheese, divided |
| 2 cups | arugula |
Preheat oven to 425°F.
In large bowl, toss together The Original Louisiana Brand® Hot Sauce Garlic Lovers, oil, tomato paste, rosemary, salt and pepper. Toss in chicken thighs and using tongs, arrange on one-half of parchment paper–lined baking sheet.
Transfer chickpeas, onion, tomatoes and olives to bowl; toss until well coated. Transfer mixture to baking sheet, scraping bowl to make sure to get all the sauce, and spread to even layer. Sprinkle half the feta over top.
Bake for 18 to 20 minutes or until chicken is cooked through and instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Sprinkle with arugula and remaining feta before serving.
Tip: Serve sheet pan dinner with pitas, pasta, roasted potatoes or crusty Italian bread as desired.
Recipe tags: Louisiana Brand Hot Sauce, easy difficulty, dinner, roast
