Name: Chicken and Chickpea Tray Bake
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: Middle Eastern/North African
Ingredients: 8 bone-in, skin-on chicken thighs (about 3 ¼ pounds); 2 tablespoons ras el hanout; 2 teaspoons fine sea salt; Freshly ground black pepper; 3 small Yukon Gold potatoes, cut into 1-inch wedges; 1 (15-ounce) can chickpeas, rinsed; 3 medium Roma tomatoes, halved lengthwise; 4 Romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers); 1 head garlic, top ½ inch removed to expose cloves; ¾ cup extra-virgin olive oil; 2 tablespoons sherry vinegar, divided; ¼ cup roughly chopped fresh cilantro

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This Chicken and Chickpea Tray Bake by Yotam Ottolenghi is a wonderful, cozy dish that brings together tender, crispy chicken thighs with hearty chickpeas, potatoes, sweet peppers, and tomatoes—all infused with warm, fragrant spices. It’s a sheet-pan meal that requires minimal prep and delivers maximum flavor, making it perfect for a comforting weeknight dinner.

Chicken and Chickpea Tray Bake

Why You’ll Love This Recipe

I love this recipe because it’s both effortless and deeply satisfying. The ras el hanout seasoning creates an exotic, aromatic base, while roasting everything together lets the ingredients mingle naturally, producing a rich, layered sauce. The chickpeas turn crispy and soft at the same time, and the chicken skin stays beautifully crisp. Plus, the drizzle of sherry vinegar at the end adds just the right brightness to balance the spices. It feels special but is really straightforward to make.

Ingredients

8 bone-in, skin-on chicken thighs (about 3 ¼ pounds)
2 tablespoons ras el hanout
Fine sea salt and black pepper
3 small Yukon Gold (or similar) potatoes, cut into 1-inch-thick wedges
1 (15-ounce) can chickpeas, rinsed
3 medium Roma tomatoes, halved lengthwise
4 Romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers)
1 head garlic, top ½ inch removed to expose the tips of each clove
¾ cup extra-virgin olive oil
2 tablespoons sherry vinegar
¼ cup roughly chopped fresh cilantro

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375 degrees Fahrenheit.
Season the chicken thighs with ras el hanout, 2 teaspoons of salt, and a good crack of black pepper on a large sheet pan (about 13-by-18 inches). Let them marinate for 10 minutes.
Add the potatoes, chickpeas, tomatoes, peppers, garlic, olive oil, and 1 tablespoon of the sherry vinegar to the pan. Gently toss everything to coat it evenly with the oil. Spread the mixture out evenly, then place the chicken thighs on top, skin-side up.
Bake for 30 minutes, then gently shake the pan to redistribute the ingredients for even cooking. Bake for another 35 minutes until the chicken is tender and golden brown.
Using tongs, squeeze the roasted garlic cloves out of their skins and discard the skins. Crush the garlic and tomatoes with a fork and mix them into the sauce on the pan. Sprinkle the cilantro over everything and stir gently. Drizzle the remaining tablespoon of vinegar over the top before serving.

Servings and timing

This recipe serves between 4 and 8 people, depending on appetite and side dishes. The total time is about 1 hour and 30 minutes, including 10 minutes of prep and 1 hour and 20 minutes of cooking.

Variations

I often switch up the vegetables depending on what I have on hand. Bell peppers or sweet mini peppers work just as well as Romano peppers. You can swap the Yukon Gold potatoes for fingerlings or even sweet potatoes for a sweeter twist. For a spicier version, I sometimes add a pinch of cayenne to the ras el hanout mix. Using boneless chicken thighs can speed up cooking time, but I prefer bone-in for extra flavor and juiciness.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to warm the tray bake in a 350-degree oven for about 15-20 minutes to keep the chicken skin crisp and the vegetables tender. Avoid microwaving if you want to preserve the textures, as it tends to soften everything too much.

FAQs

What is ras el hanout, and can I substitute it?

Ras el hanout is a North African spice blend typically made with cumin, coriander, cinnamon, ginger, turmeric, and other warm spices. If you don’t have it, a mix of cumin, coriander, cinnamon, and a pinch of cayenne can work well as a substitute.

Can I use boneless chicken instead of bone-in?

Yes, you can use boneless chicken thighs for a quicker cook time, but the flavor and juiciness from bone-in chicken are harder to beat. If you use boneless, reduce the cooking time slightly and watch closely.

Is this recipe gluten-free and dairy-free?

Yes, this dish is naturally gluten-free and dairy-free, making it suitable for those dietary needs without any adjustments.

Can I prepare this dish ahead of time?

I prefer to prep the ingredients and marinate the chicken in advance, then assemble and bake just before serving. The assembled tray can sit for up to an hour before cooking, but it’s best fresh out of the oven.

What can I serve with this tray bake?

This dish is hearty on its own, but I like to serve it with a simple green salad or some crusty bread to soak up the delicious sauce.

Conclusion

I always find that this Chicken and Chickpea Tray Bake delivers a satisfying and flavorful meal with minimal fuss. The combination of spices, tender chicken, and perfectly cooked vegetables makes it a go-to recipe for cozy dinners. Plus, the simple sheet-pan method means cleanup is easy, and the flavors practically develop themselves while baking. It’s one of those recipes I return to when I want comfort food that feels special but is easy to pull together.