Serves 4:
This dish can all be made in one large oven sheet pan/roasting tray. The chicken starts cooking before the veggies. The chicken skin can either be browned in the very hot pan in the oven, or in a frying pan.
For the chicken:
- 8 chicken thighs
- salt & pepper
- 1 t baking powder
- 2 t paprika (regular or smoked)
- 2 t ground cumin
- 1 T olive oil
For the rest of the ingredients:
- broccoli cut in small/medium florets
- 1 x 16 ounce can of chickpeas drained and rinsed
- 1/3 Cup sun dried tomatoes plus 1 T of the oil (can also mix in some roasted red peppers)
- salt to taste
- lemon
- 1/3 Cup grated parmesan
- Preheat the oven: If you will brown the chicken skin on the sheet pan in the oven, set it to 500°F / 260°C, and place sheet pan in the oven to heat. If you will brown the chicken in a pan, then just set the oven at 425°F / 218°C. Browning happens in step 4.
- Mix together salt, pepper, baking powder, paprika and cumin. Rub chicken with this mix.
- Drizzle with olive oil.
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Brown the chicken on the hot pan in the oven, skin side down, OR brown it in a frying pan.
- If you are browning in the oven, after putting the chicken on the hot pan, immediately lower the oven to 425° and let it continue to roast for 15 minutes.
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Meanwhile, chop the broccoli and sun-dried tomatoes (can also mix in roasted red peppers from a jar and some of their liquid), and toss with chickpeas, salt and oil (from the sundried tomatoes).
- After the chicken has cooked 15 minutes, add veggie mix to the pan, flip the chicken.
- Grate lemon peel over it all, and continue roasting for 10 minutes.
- Grate the parmesan.
- Check for done-ness... Add parmesan and keep cooking for another 10 minutes.
- If broccoli are not cooked remove the chicken and keep cooking.
