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Dinner recipe · from the recipe book

Lemon Pepper Chicken Thighs with Broccoli and Chickpeas

Juicy lemony, black-pepper-crusted chicken thighs roast alongside crisp-edged broccoli, red and green bell peppers and crunchy chickpeas, finished with a garlicky yogurt drizzle and fresh parsley.

Lemon Pepper Chicken Thighs with Broccoli and Chickpeas

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 5 cups florets450 gBroccolicut into florets
  • 2 medium240 gRed bell peppercut into 1-inch strips
  • 1 medium120 gGreen bell peppercut into 1-inch strips
  • 1 medium110 gRed onioncut into wedges
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2½ tbsp36 gOlive oil
  • 1 lemon, juiced48 gLemon juice
  • 1 tbsp6 gLemon zest
  • 1¾ tsp4 gBlack peppercoarsely ground
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried oregano
  • ¾ tsp5 gSalt
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ¼ cup chopped15 gFresh parsleychopped
  • 4 large pitas256 gWhole-wheat pitacut into wedges

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Make the lemon rub: in a small bowl stir together half the olive oil, half the lemon juice, the lemon zest, the black pepper, two-thirds of the garlic, the oregano and 4 g of the salt.
  3. Toss the chicken thighs with half of the lemon rub in a large bowl and set aside.
  4. In a second bowl toss the broccoli, red bell pepper, green bell pepper, red onion and chickpeas with the remaining half of the olive oil and the remaining half of the lemon rub.
  5. Spread the vegetables and chickpeas on the sheet pan, then nestle the chicken thighs on top in a single layer.
  6. Roast 30 to 35 minutes, until the broccoli edges are charred and the chicken reaches 165°F (74°C) in the thickest part.
  7. While it roasts, make the sauce: stir the Greek yogurt with the remaining half of the lemon juice, the remaining third of the garlic and the remaining 1 g of salt.
  8. Warm the pita wedges on the oven rack for the last 3 minutes of roasting.
  9. Scatter the parsley over the pan, drizzle with the yogurt sauce and serve with the warm pita.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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