Preheat the oven to 400 °F, 200 °C.

Place the sliced onions and roasted red peppers in a large roasting pan and drizzle a quarter cup of olive oil on top. Season them with a pinch of salt and black pepper.

Drain the chickpeas and rinse them. Place the chickpeas in a large bowl and season them with salt and black pepper. Add the lemon juice and toss together. Add the chickpeas to the roasting pan. Add the chicken stock to the pan.

Remove the skin from the chicken thighs.

Combine all of the marinade ingredients except for the salt in a bowl and whisk together.

Pour the marinade over the chicken and season it with salt. Toss to coat.

Place the chicken on top of the chickpeas and add the rosemary.

Bake the chicken on the center rack, uncovered, for an hour and 15 minutes or until the internal temperature of the chicken reaches 165 °F.

Garnish with parsley and serve with feta and olives. Enjoy!