Chicken and Chickpea Tray Bake
Updated Feb. 11, 2025
- Total Time
- 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8bone-in, skin-on chicken thighs (about 3 ¼ pounds)
- 2tablespoons ras el hanout
- Fine sea salt and black pepper
- 3small Yukon Gold (or similar) potatoes, each cut into 1-inch-thick wedges
- 1(15-ounce) can chickpeas, rinsed
- 3medium Roma tomatoes, halved lengthwise
- 4romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers)
- 1head garlic, top ½ inch removed to expose the tip of each clove
- ¾cup extra-virgin olive oil
- 2tablespoons sherry vinegar
- ¼cup roughly chopped fresh cilantro
Nutritional analysis per serving (6 servings)
833 calories; 58 grams fat; 12 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 10 grams polyunsaturated fat; 42 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 37 grams protein; 1321 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees.
- Step 2
Season the chicken with the ras el hanout, 2 teaspoons of salt and a good crack of black pepper on a 13-by-18-inch sheet pan and leave to marinate for 10 minutes.
- Step 3
Add the potatoes, chickpeas, tomatoes, peppers, garlic, oil and 1 tablespoon of the vinegar, and gently mix so that everything is coated with oil. Spread the mixture as evenly as possible across the baking sheet and set the chicken on top, skin-side up.
- Step 4
Bake for 30 minutes, then give the pan a gentle shake to encourage everything into an even layer. Cook for another 35 minutes, until the chicken is tender and well browned.
- Step 5
Use tongs to squeeze out the garlic cloves, discarding the papery skins. Use a fork to crush the tomatoes and the garlic cloves, then loosely mix them into the sauce. Sprinkle with the cilantro, mixing it in as well. Drizzle over the remaining 1 tablespoon vinegar before serving.
Private Notes
Comments
Ras El hanout recipe: 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground turmeric ¾ teaspoon ground cinnamon ¾ teaspoon freshly ground black pepper ½ teaspoon ground white pepper ½ teaspoon ground coriander seed ½ teaspoon ground cayenne pepper ½ teaspoon ground allspice ½ teaspoon ground nutmeg ¼ teaspoon ground cloves
3/4 cup oil??? Used 1/4 cup and even that 4 tablespoons was too much.good combo of ingredients but I do t get the excessive oil in a “tray bake”
Made my own ras el hanout mix and used boneless skinless chicken thighs. I was concerned that the thighs would be dry, so I put them in the bottom of the serving bowl and piled everything else on top. Squished the garlic over all and tossed it in. Delicious!
This was quite good. I cut the oil to 1/2 cup and that was plenty; 3/4 cup would have been too greasy. I think next time I'll double the garlic and add more tomatoes and potatoes. Tip: If you're having trouble finding the Ras el Hanout spice blend, you might check the food section at your local Home Goods store, which is where I found it ($5.99 for a 4.5 oz jar). You can't predict what they'll have in stock, but they often carry some specialty spice blends, as does Marshalls and TJMaxx.
This is a winner. I don't agree with others about there being too much oil; if you're using good olive oil, why not? Use a good bread to go along with the meal, and just pour the juice left in the pan into the tomato and garlic deliciousness. I had a lot of chicken thighs so made essentially a double recipe. It can use more veg: carrots, asparagus, long beans, whatever. Just make sure you add them at the right time so they don't over or under cook.
@Agatha Andrews this isn't true at all. I'm British and we definitely call this recipe a tray bake. I've rarely heard the term used for desserts.