Sheet-Pan Chicken with Broccoli, Chickpeas, and Parmesan | Food52

This is a speedy, crispy sheet-pan chicken recipe, with lots of boldly-flavored ingredients to keep the meal interesting. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Serves: 4 to 6

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 the rest of the sheet-pan chicken dinner:
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

FULL RECIPE HERE ►► https://f52.co/2GFyzZo

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