Easy Sheet Pan Chicken With Broccoli and Chickpeas!

4 servings
45 min

Our new favorite dinner is this easy sheet pan chicken with broccoli and chickpeas!

sheet pan chicken with broccoli and chickpeas in a wooden serving dish with ceramic serving spoons

we love a good sheet pan dinner recipe around here!

Longtime readers are very familiar with my love for the sheet pan meal. As far as meal prep goes it’s one of the easiest dinners you can make, and all you need is a baking sheet! I love how crispy and caramelized the ingredients get in the hot oven, and these types of meals are the only ones to get me to eat more vegetables!

food52 recently published a sheet pan dinner that caught my eye!

When a recipe proclaims that it is “the best” – especially for a recipe type that I make frequently – I take note. Bone-in chicken is typically the trickiest to do in the sheet pan style so I was curious about the workaround the author did here.

The article had my convinced that I needed to try this dish, and though I made a few changes (and would make a few more the next time – and there will definitely be a next time, this dish was a keeper!), overall this was a great recipe!

what ingredients do you need?

One of the many things I loved about this recipe was the short list of simple ingredients (save one, which I’ll get to in a bit). You can refer to the original recipe to see what she used; I’m going to share how I made it here:

whole chicken, cut up

kosher salt

black pepper

baking powder



olive oil



sundried tomatoes in oil



broccoli chickpeas and sundried tomatoes in a glass bowl

have you ever used preserved lemons?

If you compare my ingredient list to the original, you’ll see that the author used chopped preserved lemon peel. I had never worked with preserved lemons before and – being the rule follower that I am – I hunted down a jar.


The diced peel is added when you flip the chicken. You scatter the peel around the chicken pieces and then top them with your vegetables. Frankly I didn’t detect any flavor that they imparted, and when I did get a bite on my fork I was immediately hit by the saltiness. I’ve written this recipe to include lemon slices, which get a nice char in the oven like the ones from this recipe. I would also cut up an extra lemon to hit the dish with some lemon juice just before serving.

how do you make this easy recipe?

You start by putting an empty large sheet pan (you don’t need parchment paper here) in a very hot oven while you prepare your ingredients. The author used skin-on chicken thighs, which I love, but we have some light meat eaters here so a cut-up chicken allows everyone to choose what they like.

paprika in a small glass dish with cumin salt and baking powder

Make a spice rub by combining salt, pepper, paprika and cumin – along with baking powder – in a small bowl. The baking powder is one of the next level tips here, resulting in superior browning and a nice crispy skin. This spice mixture is rubbed all over the chicken parts, even under the skin.

cut up chicken with spice rub on a ribbed metal tray

When the oven is heated up you’ll drizzle the tops of the chicken with a little olive oil and then place the pieces skin side down in an even layer on that hot sheet pan. This sears the skin without the fuss and mess of doing it on the stove top.

While the chicken is cooking you’ll toss the broccoli, chickpeas and sundried tomatoes in a large bowl with some of the oil from the jar of tomatoes. The original recipe did not call for cutting the tomatoes but I’d do so next time.

broccoli chickpeas and sundried tomatoes in a glass bowl

Now you’re ready to flip the chicken and add your veggies. This is where I’d tuck some lemon slices in and around the chicken, versus using that preserved lemon peel.

sheet pan chicken with broccoli and chickpeas

Roast again and then shower the whole dish with grated parmesan. When the chicken is cooked through, remove it to let it rest. Give the veggies a stir and let them roast a bit more.

Sprinkle with some fresh lemon juice and serve!

sheet pan chicken with broccoli and chickpeas on ceramic plates

this easy weeknight dinner can be easily adapted!

Just as I did here, you can easily adapt this dish to suit your family’s preferences or to use what you have on hand. I increased the amounts of spices in the rub, but next time might add some garlic powder, or sub the paprika with chili powder. This recipe is a great way to use up extra veggies or fresh herbs you have in the fridge, so toss in sliced red onion or some diced sweet potatoes if that’s what you’ve got! And while we ate this meal “as is” it would be great served with brown rice to soak up all those pan juices.

And again, I used a whole chicken cut up instead of chicken thighs but you can do a combination of whatever parts you like. To ensure that the chicken is cooked through, use a meat thermometer inserted into the thickest part of the thigh or breast and cook till the temperature reaches 165 degrees.

Our whole family loved this meal and I hope you try it too – let me know how you make it!

sheet pan chicken with broccoli and chickpeas on ceramic plates
sheet pan chicken with broccoli and chickpeas in a wooden serving dish with ceramic serving spoons
Easy Sheet Pan Chicken With Broccoli and Chickpeas!
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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For the chicken:
  • 1 whole chicken, cut into 10 pieces (cut the breasts in half)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons baking powder
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon olive oil
For the vegetables:
  • 2 heads broccoli, trimmed and cut into small florets
  • 1 14-16 ounce can chickpeas, rinsed and drained
  • 1/3 cup sundried tomatoes in oil, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon oil from the sundried tomatoes
  • 2 lemons
  • 1/2 cup grated parmesan
Prep the chicken:
Place the empty sheet pan in the oven and heat the oven to 500 degrees. Dry the chicken well with paper towels. In a small bowl mix the salt, pepper, baking powder, paprika and cumin. Rub the spice all over the chicken and under the skin as well. Drizzle the olive oil over the skin.
When the oven has reached 500 degrees place the chicken pieces, skin side down in a single layer, on the sheet pan. Lower the temperature to 425 degrees and cook for 15 minutes.
Prep the vegetables:
In a large bowl toss the broccoli, chickpeas and sundried tomatoes with the salt and oil. Slice one of the lemons and cut the other lemon into wedges.
Flip the chicken and add the broccoli mixture in one layer around the chicken pieces. Tuck the lemon slices in between and on top of the chicken. Cook for 10 minutes.
Sprinkle the parmesan over the the chicken and vegetables and cook until the chicken is cooked through, 10- 15 minutes. Transfer the chicken to a serving platter.
Stir the vegetables around the pan to spread them out and cook till the broccoli looks charred at the edges. Add to your serving platter. Squeeze the lemon wedges over all and serve immediately.
  • This recipe is adapted from a recipe that originally appeared in Food52.
Sheri silver
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