Imagine a dinner that's so deliciously simple, it practically cooks itself – welcome to the world of Sheet Pan Chicken with Broccoli, Chickpeas, and Parmesan! This mouthwatering meal is about to revolutionize your weeknight cooking, delivering maximum flavor with minimal effort. Whether you're a busy professional, a tired parent, or just someone who loves incredible food without endless kitchen cleanup, this recipe is your new secret weapon.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt, pepper, and garlic powder.
- Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture, which helps them crisp up in the oven.
- Spread the broccoli florets and chickpeas across the sheet pan. Drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.
- Arrange the seasoned chicken thighs on top of the broccoli and chickpeas, skin-side up. Drizzle the remaining 1 tablespoon of olive oil over the chicken.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
- Remove the sheet pan from the oven and immediately sprinkle the grated Parmesan cheese over the chicken, broccoli, and chickpeas.
- Let the dish rest for 5 minutes to allow the cheese to melt slightly and the chicken to retain its juices.
- Serve hot directly from the sheet pan, making sure each serving gets a chicken thigh, broccoli, and chickpeas.
Tips
- Dry is the Key: Always pat your chicken and chickpeas dry before cooking. This ensures crispy skin and perfectly roasted legumes.
- Temperature Matters: Use an instant-read meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C).
- Parchment Paper Trick: Line your sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Customize Your Seasoning: While garlic powder works great, feel free to experiment with herbs like rosemary, thyme, or za'atar for different flavor profiles.
- Even Spacing: Spread your ingredients in a single layer to allow proper heat circulation and even cooking.
- Let it Rest: Always allow your chicken to rest for 5 minutes after cooking to retain those delicious, juicy flavors.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 18g
Protein: 35g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 165mg
