Chicken and Chickpea Tray Bake

65 mins
Serves 1
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Directions

  1. 1Preheat the oven to 190°C/375°F.
  2. 2Preheat the oven to 190°C/375°F.
  3. 3Preheat the oven to 190°C/375°F.
  4. 4Season your chicken directly on a large sheet pan with ras el hanout, salt, and black pepper.
  5. 5Season your chicken directly on a large sheet pan with ras el hanout, salt, and black pepper.
  6. 6Season your chicken directly on a large sheet pan with ras el hanout, salt, and black pepper.
  7. 7Let the chicken marinate for 10 minutes.
  8. 8Let the chicken marinate for 10 minutes.
  9. 9Let the chicken marinate for 10 minutes.
  10. 10Slice Yukon gold potatoes into 1-inch wedges.
  11. 11Slice Yukon gold potatoes into 1-inch wedges.
  12. 12Slice Yukon gold potatoes into 1-inch wedges.
  13. 13Cut Roma tomatoes in half.
  14. 14Cut Roma tomatoes in half.
  15. 15Cut Roma tomatoes in half.
  16. 16Halve mini bell peppers and remove stems.
  17. 17Halve mini bell peppers and remove stems.
  18. 18Halve mini bell peppers and remove stems.
  19. 19Give a haircut to some garlic (prepare garlic cloves).
  20. 20Give a haircut to some garlic (prepare garlic cloves).
  21. 21Give a haircut to some garlic (prepare garlic cloves).
  22. 22Toss the potatoes, chickpeas, tomatoes, bell peppers, garlic cloves, ¾ cup olive oil, and one tablespoon of vinegar right into the pan.
  23. 23Toss the potatoes, chickpeas, tomatoes, bell peppers, garlic cloves, ¾ cup olive oil, and one tablespoon of vinegar right into the pan.
  24. 24Toss the potatoes, chickpeas, tomatoes, bell peppers, garlic cloves, ¾ cup olive oil, and one tablespoon of vinegar right into the pan.
  25. 25Spread the mixture evenly and place the chicken skin-side up on top.
  26. 26Spread the mixture evenly and place the chicken skin-side up on top.
  27. 27Spread the mixture evenly and place the chicken skin-side up on top.
  28. 28Roast for 30 minutes.
  29. 29Roast for 30 minutes.
  30. 30Roast for 30 minutes.
  31. 31Shake the pan gently to maintain an even layer.
  32. 32Shake the pan gently to maintain an even layer.
  33. 33Shake the pan gently to maintain an even layer.
  34. 34Bake for an additional 35 minutes until the chicken is tender and beautifully browned.
  35. 35Bake for an additional 35 minutes until the chicken is tender and beautifully browned.
  36. 36Bake for an additional 35 minutes until the chicken is tender and beautifully browned.
  37. 37To finish, squeeze the roasted garlic from its skins.
  38. 38To finish, squeeze the roasted garlic from its skins.
  39. 39To finish, squeeze the roasted garlic from its skins.
  40. 40Crush both the garlic and tomatoes with a fork into the pan juices.
  41. 41Crush both the garlic and tomatoes with a fork into the pan juices.
  42. 42Crush both the garlic and tomatoes with a fork into the pan juices.
  43. 43Stir in fresh cilantro and the remaining tablespoon of vinegar before serving.
  44. 44Stir in fresh cilantro and the remaining tablespoon of vinegar before serving.
  45. 45Stir in fresh cilantro and the remaining tablespoon of vinegar before serving.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 8 bone-in, skin-on chicken thighs
  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp ras el hanout
  • 2 tbsp ras el hanout
  • 2 tbsp ras el hanout
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 3 small Yukon Gold potatoes
  • 3 small Yukon Gold potatoes
  • 3 small Yukon Gold potatoes
  • 1 can (15-ounce) chickpeas, rinsed
  • 1 can (15-ounce) chickpeas, rinsed
  • 1 can (15-ounce) chickpeas, rinsed
  • 3 Roma tomatoes
  • 3 Roma tomatoes
  • 3 Roma tomatoes
  • 12 mini bell peppers
  • 12 mini bell peppers
  • 12 mini bell peppers
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 0.75 cup olive oil
  • 0.75 cup olive oil
  • 0.75 cup olive oil
  • 2 tbsp sherry vinegar
  • 2 tbsp sherry vinegar
  • 2 tbsp sherry vinegar
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro

Equipment

sheet panoven

Tips

  • Season your chicken with ras el hanout, salt, and black pepper.
  • Let the chicken sit for 10 minutes while you prep everything else.
  • Squeeze out your garlic and crush your tomatoes before mixing everything together.
  • Add in cilantro and a splash of vinegar to brighten it up.