Chicken and Chickpea Tray Bake

1h 5m
Serves 1
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Directions

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

Ingredients

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

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