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

Scale

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.

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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.