Author Notes: This is speedy, crispy sheet pan chicken, with lots of boldly-flavored ingredients to keep the meal square and interesting. It’s a combination of tips and tricks I gathered from smart people from across the food world. 

Sheet Pan Chicken With Broccoli, Chickpeas, and Parmesan

Serves: 4 to 6 
Prep time: 15 min 
Cook time: 35 min

For chicken and spice rub:

• 6chicken thighs, bone-in and skin-on (about 2.5 pounds total)
• 2teaspoons kosher salt
• 1/2teaspoon freshly ground black pepper
• 1teaspoon baking powder (not baking soda!!)
• 2teaspoons paprika (smoked or regular)
• 2teaspoons ground cumin
• 1tablespoon olive oil

For rest of sheet pan:

• 2medium crowns of broccoli (about 1 1/2 to 1 3/4 pounds in total), thinly sliced into small florets
• 116-ounce can chickpeas (drained and rinsed)
• 1/3cup sun-dried tomatoes packed in olive oil
• 1tablespoon olive oil from sun-dried tomato container
• 1/2teaspoon kosher salt, plus more to taste
• 2tablespoons finely diced preserved lemon peel (from one-half preserved lemon)
• 1/3cup finely grated parmesan cheese
• A few wedges of lemon, if desired

1. Heat oven to 500° F. Place empty sheet pan in the oven while it heats (no parchment or oil needed).
2. Dry chicken well with paper towels. Mix together salt, black pepper, baking powder, paprika, and cumin in a small bowl.
3. Season chicken thighs evenly with the spice rub (on both sides and under the skin). Let it rest uncovered (skin-side up) at room temperature while the oven heats up. Drizzle olive oil evenly across the skin.
4. Carefully transfer the chicken thighs, skin-side down, to the preheated sheet pan. You’ll hear the chicken sizzle as it hits the pan. Immediately lower heat to 425° F and continue roasting for 15 minutes (set a timer).
5. Meanwhile, in a large bowl, toss broccoli, chickpeas, and sun-dried tomatoes with 1/2 teaspoon kosher salt and 1 tablespoon olive oil (from the jar of sun-dried tomatoes) until evenly coated.
6. Remove the pan from the oven when the timer goes off. Flip the chicken so it’s skin-side up (the skin should be starting to crisp and brown in spots), and evenly scatter the preserved lemon peel in the pan drippings. Add broccoli mixture, distributing it as evenly as possible amongst the chicken thighs (it’ll be a full pan but everything should fit). Continue roasting for another 10 minutes (set the timer again!).
7. When the timer goes off, scatter the parmesan evenly over the dish, and check the chicken for doneness (target temperature is 165° F in the thickest parts). Continue roasting for another 5 to 10 minutes, if needed, or until the chicken is done.
8. Remove the sheet pan from the oven and let the chicken rest for 10 minutes. Taste a piece of the broccoli; if it’s not yet tender, remove the chicken to a plate and return the sheet pan to the oven while the chicken rests, stirring the broccoli, chickpeas, and sun-dried tomatoes well. Adjust seasoning to taste, and serve warm with lemon wedges on the side (if using).

https://food52.com/recipes/74277-sheet-pan-chicken-with-broccoli-chickpeas-and-parmesan