Sheet Pan Chicken With Broccoli, Chickpeas, and Parmesan

November 17, 2017

Test Kitchen-Approved

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.

Set a timer twice when making this dish—the first time to remind yourself to flip the chicken, and the second time to check its doneness—so there are no surprises, or burnt dinner! With a little attention to detail (and a few smart tricks), we can all get to a better sheet pan chicken dinner every single time.

Featured In: Crispy, Speedy Chicken Dinner, All in a Sheet Pan's Work

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


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
In This Recipe


  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).

More Great Recipes:
Broccoli|Chicken|Chickpea|Cumin|Paprika|Parmesan|Chicken Thigh|One-Pot Wonders|Sheet Pan|Serves a Crowd|Winter|Fall

Reviews (50) Questions (0)

50 Reviews

Shannon E. January 22, 2019
This is so good! I used boneless skinless chicken thighs and cubed sweet potatoes instead of broccoli. My boyfriend had thirds, he kept asking what spices were on the chicken. He loved it! I just added red chili flakes for a little spice.
Author Comment
EmilyC January 22, 2019
Wonderful! Thirds are always a good sign! : ) Thanks so much for making this and leaving a note.
Chicgail January 20, 2019
This was wonderful. Next time I wouldn't bother with the sundried tomatoes. They really don't add anything. More chickpeas and broccoli, please!
Author Comment
EmilyC January 21, 2019
So glad you liked it! And as much as I love those little umami-packed roasted sun-dried tomatoes, by all means, leave them out!! : ) You can never go wrong with more chickpeas and broccoli.
Chicgail January 20, 2019
This was wonderful. Next time I wouldn't bother with the sundried tomatoes. They really don't add anything. More chickpeas and broccoli, please!
Violetsnake January 18, 2019
This is one of our favourites. My husband keeps asking for it any time I mention chicken for dinner. Thanks loads for the recipe.
Author Comment
EmilyC January 19, 2019
So happy to hear this! Thanks for your note!
Carrie October 31, 2018
Delicious! I already had a different side dish planned so I skipped the broccoli, and my husband hates sundried tomatoes so left those out, but even so it was amazing. Having preserved lemon on hand was definitely the key. A keeper!
Kelli A. October 6, 2018
We made this last week and it was so good and so easy. I want to make it again right away!
Author Comment
EmilyC October 9, 2018
Wonderful to hear! Thanks Kelli!
Diane September 30, 2018
I really liked this recipe. Great flavour and easy to make. I went shopping specifically to get the ingredients to make this and when I got home I realized I forgot to get sun dried tomatoes. I used canned diced tomatoes (drained) instead and added some extra olive oil. Still was delicious. I will definitely make it again and hopefully won’t forget the sun dried tomatoes next time.
Author Comment
EmilyC October 1, 2018
Hi Diane! I can totally relate to forgetting items at the store! Glad the dish worked with canned tomatoes (good to know!) and I’m glad you enjoyed it! Thanks for your note!
Liz C. September 19, 2018
This was a huge hit and my family doesn't share my love of chicken. My son actually looked me in the eye mid dinner and said ,"This is really good chicken." My husband just texted me after having his leftovers for lunch: "Keep that recipe!"<br />I didn't have any sun dried tomatoes so I threw in some cherry tomatoes but next time I will make the recipe, as written, I promise :)
Author Comment
EmilyC September 19, 2018
Ah, this is so wonderful to hear, Liz! So glad it was a hit all around. Thanks for your note—it made me smile! : )
lbn September 8, 2018
This was very good! We made it as-is but with eight chicken thighs (still about 2.5 lbs) and using the zest of one lemon in place of the preserved lemon peel, as suggested. We used the smoked paprika. It was really lovely! Good flavor, crispy skin, all around a definite keeper.
Author Comment
EmilyC September 9, 2018
Wonderful! Thanks so much for trying it!
Pat F. September 2, 2018
Has anyone substituted Brussels sprouts for the broccoli?
Author Comment
EmilyC September 7, 2018
Hi Pat: I haven’t but I think halved ones will work nicely!
Pat F. September 9, 2018
Cooked this recipe except subbed Brussels sprouts about the size of small walnuts & cut them in half. Just the two of use, so used 2 bone in/skin on thighs & 1 bone in/skin on breast cut in half. We have enough left over for another meal. Very delicious and so simple/quick to prepare. Recipe is in our “go to” recipe folder. Thank you.
Debbie N. September 2, 2018
Any one use fresh lemon peel instead?
Tara C. September 2, 2018
Yes, works just perfectly;)
Dunnkit August 8, 2018
Made this again (probably the 8th) but didn't have baking powder available this time. Have to say I didn't miss it. Should I have missed it? The skin was still crispy. What does the baking powder do?
Author Comment
EmilyC September 2, 2018
Hi Dunnkit! So sorry I missed your comment! The baking powder promotes better browning—a trick that’s often used for chicken wings. But if you didn’t miss it, then I’d say ditch it! : ) A few more details on the technique are in my article:<br /><br />So glad you’ve made this so many times! Thanks for your note!
mbzr August 4, 2018
Absolutely delicious! I am wondering if anyone has tried making the broccoli/chickpea part of the recipe (without the chicken)? I am going to try it as a side but if anyone has already tried I would welcome comments/recommendations. Perhaps more oil from the sun dried tomatoes?
Author Comment
EmilyC August 4, 2018
So glad you liked it!! I’ve actually made just the broccoli/chickpea/sun-dried tomato part! : ) Yes, add more oil...I usually do about 3 tablespoons for a whole sheet pan of broccoli and chickpeas. I like to do about half from the jar of sun-dried tomatoes, and half olive oil. Enjoy!
mbzr October 7, 2018
I finally got around to trying this without the chicken and it turned out very well. Thanks so much for your recommendations!
Lisa L. April 29, 2018
Wow! Big flavors, great texture. This one will be making an appearance in our house often. We loved it.
Author Comment
EmilyC April 30, 2018
Oh that’s great to hear! Thanks for trying this (and the skillet chicken too!). : )
Muy Y. February 3, 2018
I made this tonight and it was a hit with my guests. I used boneless skinless thighs because bone in skin on weren't available at the store I went to, but everything else I followed exactly and the chicken was super juicy and moist-loved the spice rub! The chickpeas/brocolli/sundried tomato mix were a flavorful and healthy complement to the chicken. This was the first sheet pan meal I've tried and it was such a great recipe. Thank you again!
Author Comment
EmilyC February 5, 2018
You’re welcome, and thank you for trying it. So happy to hear it was a hit, and welcome to the world of sheet pan dinners! : )
Lisanne January 28, 2018
OMG! This was so good! Followed the recipe as written with the exception of preserved lemon (I used lemon zest). No way are 6 thighs going to feed 6 people, no one could stop at just one!! Thanks for the great instructions xx
Tara C. January 14, 2018
This was super delicious & EASY!!! The things I changed were that I used boneless skinless chicken breasts & regular lemon zest. Followed everything else exactly. This is def going on my weekly dinner rotation!! Love!!!!!
Author Comment
EmilyC January 14, 2018
Wonderful! Thanks so much for trying this and circling back!
Pat H. January 14, 2018
Delicious! Used chicken breast w/bone in,skin on (Whole Foods had them on sale). Took about 10 minutes longer in the oven. Used a thermometer; brought the chicken to 165. Let rest for 10 minutes. Next time will try with chicken thighs. This is a keeper, presentation and taste perfect for this cold winter night!
Author Comment
EmilyC January 14, 2018
Oh good!! Glad this worked out well, and thanks so much for reporting back since several people have asked about subbing chicken breasts.
Pat H. January 14, 2018
Note for Lisa Cassel... I’ll also be substituting chicken breast bone in, skin on for tonight’s dinner. Looks like the answer to this question was given last week ! 😊
Author Comment
EmilyC January 14, 2018
Thanks Pat! I always make this with thighs (though bone-in, skin-on breasts should work too) so please report back with results! : )
Lisa C. January 14, 2018
how would chicken breast(bone in, skin on) change the cooking time?
Author Comment
EmilyC January 14, 2018
It’ll depend on the size but I’d say roughly the same! You can follow the recipe as written, just check for doneness a little earlier to be on the safe side. Hope you enjoy this!