Place the empty sheet pan in the oven and heat the oven to 500 degrees. Dry the chicken well with paper towels. In a small bowl mix the salt, pepper, baking powder, paprika and cumin. Rub the spice all over the chicken and under the skin as well. Drizzle the olive oil over the skin.

When the oven has reached 500 degrees place the chicken pieces, skin side down in a single layer, on the sheet pan. Lower the temperature to 425 degrees and cook for 15 minutes.

In a large bowl toss the broccoli, chickpeas and sundried tomatoes with the salt and oil. Slice one of the lemons and cut the other lemon into wedges.

Flip the chicken and add the broccoli mixture in one layer around the chicken pieces. Tuck the lemon slices in between and on top of the chicken. Cook for 10 minutes.

Sprinkle the parmesan over the the chicken and vegetables and cook until the chicken is cooked through, 10- 15 minutes. Transfer the chicken to a serving platter.

Stir the vegetables around the pan to spread them out and cook till the broccoli looks charred at the edges. Add to your serving platter. Squeeze the lemon wedges over all and serve immediately.