Introduction: Can a Sheet-Pan Dinner Be Bold, Cozy, and Effortless?
Craving a flavorful, low-effort meal that’s perfect for a cozy night in? Chicken and Chickpea Tray Bake, created by Yotam Ottolenghi, delivers bold, warming flavors with crispy chicken thighs, tender vegetables, and crispy chickpeas, all roasted on a single sheet pan. Rated 5.0 out of 5 stars from 1,985 reviews, this recipe is a weeknight hero with a touch of romance. Ready to create a dish that’s as delicious as it is easy? Let’s dive into this vibrant tray bake!
Overview: Why Chicken and Chickpea Tray Bake Shines
Chicken and Chickpea Tray Bake is loved for its rich flavors, minimal prep, and one-pan convenience. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 1 hour 20 minutes cooking, totaling 1½ hours.
- Difficulty Level: Easy—requires seasoning, tossing, and roasting, ideal for all skill levels.
- Why It’s Special: Ras el hanout-spiced chicken roasts alongside potatoes, peppers, and chickpeas, creating a self-saucing dish with crispy and creamy textures. A sherry vinegar drizzle adds bright contrast. This recipe serves 4-8, perfect for weeknight dinners, family meals, or casual entertaining.
Ideal with crusty bread or a side salad to complement the bold flavors.
Essential Ingredients
Chicken and Chickpea Tray Bake uses vibrant ingredients for a richly flavored result. Here’s what you’ll need for 4-8 servings:
- 8 bone-in, skin-on chicken thighs (about 3¼ pounds): Delivers crispy skin and juicy meat.
- 2 tablespoons ras el hanout: Adds warm, complex spice notes.
- Fine sea salt and black pepper: Seasons the dish.
- 3 small Yukon Gold (or similar) potatoes, each cut into 1-inch-thick wedges: Provides hearty texture.
- 1 (15-ounce) can chickpeas, rinsed: Offers creamy and crispy elements.
- 3 medium Roma tomatoes, halved lengthwise: Contributes juicy sweetness.
- 4 romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers): Adds vibrant flavor.
- 1 head garlic, top ½ inch removed: Infuses roasted depth.
- ¾ cup extra-virgin olive oil: Creates a rich, confit-like base.
- 2 tablespoons sherry vinegar: Brightens with tangy acidity.
- ¼ cup roughly chopped fresh cilantro: Adds fresh, herbaceous garnish.
Why These Ingredients Matter
- Chicken Thighs: Bone-in, skin-on thighs ensure crispiness and flavor.
- Ras el Hanout: A North African spice blend that adds warmth and complexity.
- Chickpeas: Some crisp up while others soften, adding texture variety.
- Sherry Vinegar: Balances the richness with a bright, tangy kick.
Substitutions and Variations
- Chicken Thighs: Swap with bone-in chicken breasts (increase roasting to 40-45 minutes) or boneless thighs (reduce to 25-30 minutes).
- Ras el Hanout: Use a mix of 1 teaspoon each cumin, coriander, paprika, and ¼ teaspoon cinnamon.
- Yukon Gold Potatoes: Replace with red potatoes or sweet potatoes.
- Chickpeas: Use cannellini beans or navy beans.
- Roma Tomatoes: Swap with cherry tomatoes or canned diced tomatoes (drained).
- Romano Peppers: Use bell peppers or poblano peppers.
- Sherry Vinegar: Substitute with red wine vinegar or lemon juice.
- Cilantro: Replace with parsley or basil.
- Vegan Option: Use firm tofu or portobello mushrooms instead of chicken; ensure ras el hanout is vegan.
- Gluten-Free: Naturally gluten-free.
- Flavor Variations:
- Spicy Tray Bake: Add ½ teaspoon red pepper flakes with the spices.
- Mediterranean Tray Bake: Include ½ cup Kalamata olives with the vegetables.
- Herb-Infused Tray Bake: Add 1 teaspoon dried thyme or rosemary with the ras el hanout.
- Root Vegetable Tray Bake: Add 1 cup diced carrots or parsnips with the potatoes.
- Citrus Tray Bake: Add 1 teaspoon orange zest with the vinegar.
Step-by-Step Instructions
Making Chicken and Chickpea Tray Bake is a simple, one-pan process that yields a flavorful, self-saucing dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 8 chicken thighs, 2 tablespoons ras el hanout, salt, pepper, 3 potatoes, 1 can chickpeas, 3 Roma tomatoes, 4 romano peppers, 1 head garlic, ¾ cup olive oil, 2 tablespoons sherry vinegar, ¼ cup cilantro.
- Cut potatoes into 1-inch wedges; halve tomatoes and peppers; remove top ½ inch of garlic head; rinse chickpeas; chop cilantro.
- Preheat oven to 375°F.
Tip: Prep vegetables while the oven heats to save time; cut potatoes uniformly for even cooking.
Step 2: Season the Chicken
- On a 13-by-18-inch sheet pan, season 8 chicken thighs with 2 tablespoons ras el hanout, 2 teaspoons fine sea salt, and a generous amount of black pepper.
- Let marinate for 10 minutes.
Tip: Rub spices evenly into chicken; marinate while prepping other ingredients.
Step 3: Assemble the Tray
- Add potato wedges, rinsed chickpeas, halved tomatoes, halved peppers, garlic head, ¾ cup olive oil, and 1 tablespoon sherry vinegar to the sheet pan.
- Gently toss to coat everything in oil; spread into an even layer.
- Place chicken thighs skin-side up on top of the mixture.
Tip: Ensure vegetables and chickpeas are coated but not overcrowded; tuck garlic under other ingredients to prevent burning.
Step 4: Roast
- Bake at 375°F for 30 minutes; gently shake the pan to settle ingredients into an even layer.
- Continue baking until chicken is tender (165°F internally) and well-browned, about 35 minutes more (65 minutes total).
Tip: Check chicken doneness with a thermometer; shake pan gently to avoid disrupting the chicken.
Step 5: Finish and Serve
- Using tongs, squeeze out garlic cloves, discarding papery skins.
- Use a fork to crush tomatoes and garlic; loosely mix into the pan juices to form a sauce.
- Sprinkle with ¼ cup chopped cilantro, mixing lightly.
- Drizzle with remaining 1 tablespoon sherry vinegar.
- Serve hot, about 1-2 thighs and ¾-1 cup vegetables per serving, with crusty bread or a side salad.
Tip: Serve immediately for crispy chicken skin; offer extra vinegar for tangy lovers.
Assembly: Building the Perfect Chicken and Chickpea Tray Bake
Making Chicken and Chickpea Tray Bake is all about layering bold flavors and textures. Here’s how to make it shine:
- Chicken Thighs: Crispy skin with juicy meat, spiced with ras el hanout.
- Vegetables and Chickpeas: Soft potatoes, juicy tomatoes, and a mix of crispy and creamy chickpeas.
- Sauce: A rich, self-forming sauce from pan juices, garlic, and tomatoes.
- Cilantro and Vinegar: Fresh and tangy finishing touches.
Presentation Tips
- Serve family-style on the sheet pan for a rustic vibe.
- Garnish with extra cilantro for vibrant color.
- Pair with holiday dishes like crispy halloumi with tomatoes and white beans or desserts like Dubai chocolate for a festive spread.
Storage and Make-Ahead Tips
Chicken and Chickpea Tray Bake is great for leftovers and meal prep.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months; separate chicken and vegetables for best texture.
- Make-Ahead:
- Prep vegetables and season chicken up to 1 day ahead; refrigerate separately.
- Assemble tray up to 4 hours ahead; cover and refrigerate until baking.
- Reheating: Reheat in a 350°F oven for 15-20 minutes, covered with foil to prevent drying. Microwave in 1-minute bursts, covered, until hot.
- Tip: Add a splash of broth or water when reheating to refresh the sauce.
Recipe Variations
Chicken and Chickpea Tray Bake is versatile and easy to customize. Here are some fun twists:
- Spicy Tray Bake: Add 1 sliced jalapeño or ½ teaspoon cayenne with the vegetables.
- Vegan Tray Bake: Replace chicken with cubed eggplant or portobello mushrooms.
- Gluten-Free: Naturally gluten-free; serve with gluten-free bread if desired.
- Mediterranean Tray Bake: Add ½ cup feta crumbles after baking.
- Root Vegetable Tray Bake: Include 1 cup diced parsnips or turnips with the potatoes.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 500-600 kcal (varies with chicken size and oil).
- Protein: High, from chicken and chickpeas.
- Fat: High, from olive oil and chicken skin.
- Carbs: Moderate, from potatoes and chickpeas.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Bold, Cozy Bliss!
Chicken and Chickpea Tray Bake is the sheet-pan dinner that brings vibrant, warming flavors with minimal effort. With its crispy chicken, tender vegetables, and self-saucing chickpeas, it’s perfect for cozy weeknights, family dinners, or casual entertaining. Easy to prep and endlessly adaptable, this recipe is sure to impress. So, grab your sheet pan, whip up this Ottolenghi masterpiece, and enjoy a burst of flavor. We’d love to hear how your tray bake turns out—share your creations in the comments or on social media!
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Chicken and Chickpea Tray Bake
Description
Craving a flavorful, low-effort meal that’s perfect for a cozy night in? Chicken and Chickpea Tray Bake, created by Yotam Ottolenghi, delivers bold, warming flavors with crispy chicken thighs, tender vegetables, and crispy chickpeas, all roasted on a single sheet pan
Ingredients
Chicken and Chickpea Tray Bake uses vibrant ingredients for a richly flavored result. Here’s what you’ll need for 4-8 servings:
- 8 bone-in, skin-on chicken thighs (about 3¼ pounds): Delivers crispy skin and juicy meat.
- 2 tablespoons ras el hanout: Adds warm, complex spice notes.
- Fine sea salt and black pepper: Seasons the dish.
- 3 small Yukon Gold (or similar) potatoes, each cut into 1-inch-thick wedges: Provides hearty texture.
- 1 (15-ounce) can chickpeas, rinsed: Offers creamy and crispy elements.
- 3 medium Roma tomatoes, halved lengthwise: Contributes juicy sweetness.
- 4 romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers): Adds vibrant flavor.
- 1 head garlic, top ½ inch removed: Infuses roasted depth.
- ¾ cup extra-virgin olive oil: Creates a rich, confit-like base.
- 2 tablespoons sherry vinegar: Brightens with tangy acidity.
- ¼ cup roughly chopped fresh cilantro: Adds fresh, herbaceous garnish.
Why These Ingredients Matter
- Chicken Thighs: Bone-in, skin-on thighs ensure crispiness and flavor.
- Ras el Hanout: A North African spice blend that adds warmth and complexity.
- Chickpeas: Some crisp up while others soften, adding texture variety.
- Sherry Vinegar: Balances the richness with a bright, tangy kick.
Substitutions and Variations
- Chicken Thighs: Swap with bone-in chicken breasts (increase roasting to 40-45 minutes) or boneless thighs (reduce to 25-30 minutes).
- Ras el Hanout: Use a mix of 1 teaspoon each cumin, coriander, paprika, and ¼ teaspoon cinnamon.
- Yukon Gold Potatoes: Replace with red potatoes or sweet potatoes.
- Chickpeas: Use cannellini beans or navy beans.
- Roma Tomatoes: Swap with cherry tomatoes or canned diced tomatoes (drained).
- Romano Peppers: Use bell peppers or poblano peppers.
- Sherry Vinegar: Substitute with red wine vinegar or lemon juice.
- Cilantro: Replace with parsley or basil.
- Vegan Option: Use firm tofu or portobello mushrooms instead of chicken; ensure ras el hanout is vegan.
- Gluten-Free: Naturally gluten-free.
- Flavor Variations:
- Spicy Tray Bake: Add ½ teaspoon red pepper flakes with the spices.
- Mediterranean Tray Bake: Include ½ cup Kalamata olives with the vegetables.
- Herb-Infused Tray Bake: Add 1 teaspoon dried thyme or rosemary with the ras el hanout.
- Root Vegetable Tray Bake: Add 1 cup diced carrots or parsnips with the potatoes.
- Citrus Tray Bake: Add 1 teaspoon orange zest with the vinegar.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 8 chicken thighs, 2 tablespoons ras el hanout, salt, pepper, 3 potatoes, 1 can chickpeas, 3 Roma tomatoes, 4 romano peppers, 1 head garlic, ¾ cup olive oil, 2 tablespoons sherry vinegar, ¼ cup cilantro.
- Cut potatoes into 1-inch wedges; halve tomatoes and peppers; remove top ½ inch of garlic head; rinse chickpeas; chop cilantro.
- Preheat oven to 375°F.
Tip: Prep vegetables while the oven heats to save time; cut potatoes uniformly for even cooking.
Step 2: Season the Chicken
- On a 13-by-18-inch sheet pan, season 8 chicken thighs with 2 tablespoons ras el hanout, 2 teaspoons fine sea salt, and a generous amount of black pepper.
- Let marinate for 10 minutes.
Tip: Rub spices evenly into chicken; marinate while prepping other ingredients.
Step 3: Assemble the Tray
- Add potato wedges, rinsed chickpeas, halved tomatoes, halved peppers, garlic head, ¾ cup olive oil, and 1 tablespoon sherry vinegar to the sheet pan.
- Gently toss to coat everything in oil; spread into an even layer.
- Place chicken thighs skin-side up on top of the mixture.
Tip: Ensure vegetables and chickpeas are coated but not overcrowded; tuck garlic under other ingredients to prevent burning.
Step 4: Roast
- Bake at 375°F for 30 minutes; gently shake the pan to settle ingredients into an even layer.
- Continue baking until chicken is tender (165°F internally) and well-browned, about 35 minutes more (65 minutes total).
Tip: Check chicken doneness with a thermometer; shake pan gently to avoid disrupting the chicken.
Step 5: Finish and Serve
- Using tongs, squeeze out garlic cloves, discarding papery skins.
- Use a fork to crush tomatoes and garlic; loosely mix into the pan juices to form a sauce.
- Sprinkle with ¼ cup chopped cilantro, mixing lightly.
- Drizzle with remaining 1 tablespoon sherry vinegar.
- Serve hot, about 1-2 thighs and ¾-1 cup vegetables per serving, with crusty bread or a side salad.
Tip: Serve immediately for crispy chicken skin; offer extra vinegar for tangy lovers.
FAQs
1. Why is my chicken skin not crispy?
Overcrowding or insufficient oil can prevent crispiness; ensure an even layer and coat well with oil.
2. Can I use boneless chicken?
Yes, use boneless thighs and reduce baking time to 40-50 minutes; check for 165°F internal temperature.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure ras el hanout is gluten-free.
4. Why is my dish too oily?
Excess oil or unrinsed chickpeas can cause this; use ½ cup oil for a lighter dish and rinse chickpeas well.
5. Can I make this in advance?
Prep ingredients or assemble tray ahead; bake fresh for best texture.
6. What are the health benefits of this dish?
Chicken and chickpeas provide protein; vegetables offer fiber and vitamins; high in fat, enjoy in moderation.