These tender bone-in, skin-on chicken thighs are roasted with warm masala spices, chickpeas, broccoli, red onion, and juicy burst tomatoes for a hearty one-pan meal. It’s a wholesome meal packed with bold flavour and perfect for easy weeknight dinners or meal prep!
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Sheet Pan
6 bone in, skin on chicken thighs
398 mL (14 fl oz) chickpeas, drained and rinsed
1 medium red onion, thinly sliced
2 tbsp minced garlic
1 tbsp grated fresh ginger
2 tbsp ghee or avocado oil
1 tbsp fresh lemon juice
½ cup chicken stock or water
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp ground turmeric
1 tsp cayenne pepper, adjust to taste
1 ½ tsp salt, adjust to taste
Vegetables
4 cups broccoli florets, cut into bite sized pieces
1 pint cherry tomatoes
1 tbsp ghee or avocado oil
½ tsp salt
Micro cilantro to garnish (optional)
Servings6
Prep Time
20 minutes
Cook Time
38 minutes
Total Time
58 minutes
How To Make It
Preheat the oven to 425°F (400°F convection). Line a large baking sheet with parchment paper.
In a large bowl, combine all of the Sheet Pan Chicken ingredients and mix until the chicken and chickpeas are evenly coated.
Spread the chickpeas and onions over the prepared baking sheet. Arrange the chicken thighs, skin side up, over the chickpeas.Roast for 30 minutes.
Meanwhile, combine the Vegetable ingredients in a medium bowl and mix until evenly coated.
Remove the baking sheet from the oven. Arrange the chicken on one side of the baking sheet. On the opposite side, add the broccoli and cherry tomatoes mixture. Gently mix with the chickpeas and pan juices until evenly coated.
Return the baking sheet to the oven and roast for 10 to 12 minutes, or until the broccoli is tender crisp, the tomatoes have begun to burst, and the chicken reaches an internal temperature of 165°F.
Garnish with micro cilantro if desired, and serve immediately.
Chef's Notes
Serve with your favourite grain or starch to soak up the flavourful pan juices.
You can substitute the vegetables with cauliflower and peppers to change it up.
Avoid overcrowding the baking sheet. If needed, divide the ingredients between two baking sheets so the chicken and vegetables roast instead of steam.
Store in an airtight container in the refrigerator for up to 3 days.
