One Pan Chicken, Chickpeas & Broccoli
This one pan chicken thighs recipe is the perfect weeknight meal, all in one! The chicken thighs are much more tender and juicy than the traditional chicken breast. And when paired with chickpeas and broccoli, it's a great combination, all in one easy-to-prepare pan!
Servings: 6 servings
Ingredients
For the chicken
- 4 chicken thighs (about 1 ½ pounds)
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
For the chickpeas & broccoli
- 5 cloves garlic
- 2 15-ounce cans chickpeas drained and rinsed
- ½ teaspoon kosher salt
- 2 tablespoons chopped fresh dill
- 1 teaspoon dried oregano
- 1 ½ tablespoons fresh lemon juice
- ½ lemon sliced
- 2 cups broccoli florets
For the yogurt sauce
- ¾ cup plain Greek yogurt
- 1 tablespoon chopped fresh dill
- ½ teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
Instructions
For the chicken
- Preheat oven to 375°F.
- Heat oil over medium heat until it's shimmering, 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the hot skillet, skin side down. Sear until a golden crust is formed, 2-3 minutes. Remove the chicken thighs from the skillet and set them aside.4 chicken thighs (about 1 ½ pounds), 1 ½ teaspoons kosher salt, 1 tablespoon olive oil, 1 teaspoon freshly ground black pepper
- Discard any excess oil in the skillet, leaving 2 tablespoons. Place the skillet over medium-low heat. Add the garlic and warm for 30 seconds. Add the prepared chickpeas, salt, dill, oregano, lemon juice, and lemon slice. Cook to warm the chickpeas, 4 minutes.5 cloves garlic, 2 15-ounce cans chickpeas, 2 tablespoons chopped fresh dill, 1 teaspoon dried oregano, 1 ½ tablespoons fresh lemon juice, ½ lemon, ½ teaspoon kosher salt
- Add the chicken and any residual juices on top of the chickpeas, with the skin facing up. Place in the preheated oven and cook until the chicken is partway done, with an internal temperature of about 145°F, 15-17 minutes.
- Once the chicken thighs are almost finished, remove them from the oven. Add the broccoli to the chickpeas. Stir the broccoli into the chickpeas and drizzle with oil and salt. Return the chicken to the top and place it in the oven. Roast until the chicken registers 165°F and the broccoli is slightly tender, 10 minutes. Remove the skillet from the oven and cool 10 minutes before serving with sauce.2 cups broccoli florets
For the sauce
- While the chicken is roasting, combine the yogurt, chopped dill, salt, lemon juice, and garlic. Stir and set aside until the chicken is ready to serve. This sauce can be made up to 1 week in advance. Store in an airtight container in the refrigerator.¾ cup plain Greek yogurt, 1 tablespoon chopped fresh dill, ½ teaspoon kosher salt, 1 tablespoon fresh lemon juice, 1 clove garlic
Video
Nutrition
Serving: 1serving | Calories: 335kcal