Description
A cozy sheet-pan dinner featuring bone-in chicken thighs roasted with chickpeas, potatoes, peppers, tomatoes, and garlic, all seasoned with ras el hanout and finished with a bright splash of sherry vinegar.
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
Instructions
- Preheat oven to 375°F (190°C).
- On a large sheet pan (13×18 inches), season chicken thighs with ras el hanout, salt, and black pepper. Let marinate for 10 minutes.
- Add potatoes, chickpeas, tomatoes, peppers, garlic, olive oil, and 1 tablespoon sherry vinegar to the pan. Toss gently to coat evenly, spreading mixture out. Place chicken on top, skin-side up.
- Bake for 30 minutes, then gently shake the pan to redistribute ingredients. Bake an additional 35 minutes until chicken is golden and tender.
- Using tongs, squeeze roasted garlic from skins and discard skins. Mash garlic and tomatoes with a fork into the pan juices.
- Sprinkle cilantro over the tray, drizzle with remaining vinegar, and gently stir before serving.
Notes
- Substitute bell peppers or mini sweet peppers for Romano peppers.
- Sweet potatoes can replace Yukon Golds for a sweeter twist.
- Add cayenne to ras el hanout for extra heat.
- Boneless chicken thighs will cook faster; reduce baking time.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: Middle Eastern/North African
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 570
- Sugar: 4g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 140mg