Ingredients
- 6 chicken thighs, bone-in
- 2 medium crowns of broccoli
- 1 (16-oz) can chickpeas
- 1/3 c sun-dried tomatoes
- 1 lemon
- 1/3 c finely grated parmesan cheese
Directions
Heat oven to 500° F. Place empty sheet pan in the oven while it heats.
- 2 tsp Kosher salt
- 1/2 tsp black pepper
- 1 tsp baking powder
- 2 tsp paprika
- 2 tsp ground cumin
Mix together.
- 6 chicken thighs, bone-in and skin-on, trimmed
- 1 T olive oil
Season chicken thighs with the spice rub. Let it rest uncovered (skin-side up) at room temperature while the oven heats up. Drizzle olive oil evenly across the skin.
Transfer the chicken thighs, skin-side down, to the preheated sheet pan. Lower heat to 425° F and continue roasting for 15 minutes.
- 1/3 c sun-dried tomatoes, packed in olive oil plus 1 t oil from jar
- 1 (16-oz) can chickpeas (drained and rinsed)
- 1/2 tsp Kosher salt
- 2 med crowns broccoli, sliced into small florets
- 2 T finely diced lemon peel
Toss until vegetables are evenly coated.
Remove the pan from the oven. Flip the chicken so it’s skin-side up, and scatter the preserved lemon peel in the pan drippings. Add broccoli mixture, distributing it evenly amongst the chicken thighs. Continue roasting for another 10 minutes.
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 or until the chicken is done.
Remove the sheet pan from the oven and let the chicken rest for 10 minutes.