Roasted Potatoes and Chickpeas with Lemon and Oregano
This Roasted Potatoes and Chickpeas with Lemon and Oregano recipe is a simple Mediterranean-inspired sheet-pan dish packed with crispy potatoes, roasted chickpeas, bright lemon, and aromatic oregano. The combination of golden roasted vegetables and zesty citrus creates a comforting yet refreshing meal that’s perfect as a vegetarian main dish or flavorful side.
Ingredients
- 1½ pounds baby potatoes halved
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 cloves garlic minced
- Zest of 1 lemon
- Juice of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Toppings
- Crumbled feta cheese
- Chopped parsley
- Red pepper flakes
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the chickpeas dry with paper towels to help them crisp during roasting.
- In a large bowl combine halved potatoes, chickpeas, olive oil, oregano, garlic, salt, and black pepper.
- Toss everything until evenly coated.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 30–35 minutes, stirring halfway through cooking.
- Cook until the potatoes are golden and fork-tender and the chickpeas are slightly crispy.
- Remove from the oven and drizzle with fresh lemon juice and lemon zest.
- Garnish with parsley, feta cheese, or red pepper flakes if desired.
Notes
- Dry chickpeas well before roasting to achieve crispier texture.
- Avoid overcrowding the baking sheet so the potatoes roast instead of steam.
- Add lemon juice after roasting to preserve its bright flavor.
- For extra crisp potatoes, roast them cut side down on the pan.