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Chicken and Chickpea Tray Bake


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  • Author: Olivia
  • Total Time: 1 hour 30 minutes
  • Yield: 4–8 servings
  • Diet: Gluten Free

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

  1. Preheat oven to 375°F (190°C).
  2. On a large sheet pan (13×18 inches), season chicken thighs with ras el hanout, salt, and black pepper. Let marinate for 10 minutes.
  3. 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.
  4. Bake for 30 minutes, then gently shake the pan to redistribute ingredients. Bake an additional 35 minutes until chicken is golden and tender.
  5. Using tongs, squeeze roasted garlic from skins and discard skins. Mash garlic and tomatoes with a fork into the pan juices.
  6. 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