Sheet-Pan Chicken With Broccoli, Chickpeas, and Parmesan
This recipe features a vibrant, Mediterranean-inspired sheet-pan meal. Bone-in, skin-on chicken thighs are seasoned with a spice rub, then roasted alongside thinly sliced broccoli, chickpeas, sun-dried tomatoes, and preserved lemon. Finished with Parmesan, it's a flavorful and convenient dish for a healthy weeknight dinner, maximizing efficiency and flavor.
Equipment
- 1 Sheet Pan
- 1 Large Mixing Bowl
- 1 Knife
- 1 Cutting Board
- 1 Measuring Spoons
Ingredients
Main
- For chicken and spice rub:
- 6 chicken thighs bone-in and skin-on (about 2.5 pounds total)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon baking powder not baking soda!!
- 2 teaspoons paprika smoked or regular
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- For rest of sheet pan:
- 2 medium crowns of broccoli about 1 1/2 to 1 3/4 pounds in total, thinly sliced into small florets
- 1 16- ounce can chickpeas drained and rinsed
- 1/3 cup sun-dried tomatoes packed in olive oil
- 1 tablespoon olive oil from sun-dried tomato container
- 1/2 teaspoon kosher salt plus more to taste
- 2 tablespoons finely diced preserved lemon peel from one-half preserved lemon
- 1/3 cup finely grated parmesan cheese
- A few wedges of lemon if desired
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- Pat chicken thighs very dry with paper towels. In a small bowl, whisk together kosher salt, black pepper, baking powder, paprika, and cumin. Rub this spice mixture evenly over the chicken, then drizzle with 1 tablespoon of olive oil.
- Thinly slice broccoli crowns into small florets. Drain and rinse chickpeas. Roughly chop sun-dried tomatoes.
- On the prepared sheet pan, combine the broccoli florets, drained chickpeas, sun-dried tomatoes, 1 tablespoon of olive oil from the sun-dried tomato container, and 1/2 teaspoon of kosher salt. Toss to coat evenly.
- Arrange the seasoned chicken thighs skin-side up on one side of the sheet pan, leaving space. Spread the broccoli and chickpea mixture on the other side of the pan in a single layer.
- Roast for 20-25 minutes, or until the chicken skin is starting to crisp and the vegetables are tender-crisp.
- Remove the sheet pan from the oven. Carefully add the finely diced preserved lemon peel to the vegetables and toss gently.
- Sprinkle the finely grated Parmesan cheese over the vegetables and chicken.
- Return to the oven and continue roasting for another 5-10 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C), the skin is deeply golden and crispy, and the Parmesan is melted and lightly browned.
- Let the chicken rest for a few minutes before serving. Serve hot, with lemon wedges if desired.
Notes
For exceptionally crispy chicken skin, ensure the thighs are thoroughly patted dry before applying the baking powder rub. The baking powder creates tiny air bubbles, contributing to a superior crunch. When preparing the broccoli, aim for thin, uniform florets to ensure they cook evenly and become tender-crisp alongside the chicken within the given timeframe. The preserved lemon peel is a game-changer here, offering a complex salty-tangy note; don't skip it. If your sheet pan seems crowded, divide the ingredients between two pans to prevent steaming and encourage proper caramelization, which is crucial for flavor development. Add the Parmesan during the final 5-7 minutes of cooking to melt and lightly brown without burning.