Chicken and Chickpea Tray Bake

By Yotam Ottolenghi

Updated Feb. 11, 2025

Chicken and Chickpea Tray Bake
Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.
Total Time
1½ hours
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Rating
5(2,993)
Comments
Read comments

This easy chicken sheet-pan supper brings bold, warming flavors with minimal fuss. Tossed with ras el hanout, the chicken roasts alongside potatoes, sweet peppers and chickpeas, creating a richly flavored dish that practically makes its own sauce. The sheet pan may look crowded, but everything melts beautifully together as it cooks. The peppers, potatoes and chickpeas simmer gently in the oil, while the chicken sits halfway in, its skin staying crispy as the juices mingle below. Any chickpeas peeking out get delightfully crisp, while the rest confit in the oil, becoming soft and smooth. A finishing drizzle of sherry vinegar adds a bright, tangy kick, balancing the warm spices and bringing out the dish’s deep roasted flavours. Best of all, the prep is simple, and the oven does the rest, making this perfect for a cozy midweek dinner that still feels special.

Featured in: A Sheet-Pan Chicken Dinner With a Dash of Romance

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 8 servings
  • 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
Ingredient Substitution Guide
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.

Powered by

Preparation

  1. Step 1

    Heat the oven to 375 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,993 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Sid

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

Lynn

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”

Kim

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!

Lazy Cook Toronto

Any suggestion for a chickpea sub? We have an allergy to legumes. Thanks!

Mel

This blew my mind. I had never heard of Ras al Hanout and now it is a staple in my cabinet. We prefer the New York Shuk brand, but you can always make your own. This dish can be a bit oily, but reducing it really changed the experience - making it drier (obviously) and 'different' than the original recipe. I tend to forget the sherry vinegar but it doesn't matter! :)

Syd

Made this a bunch of times! It’s a slam dunk. I like to make two sheet pans worth so there are lots of leftovers and add onion. Repurposed the chicken/peppers/onions into tacos - corn tortilla with melted jack cheese, kimchi and avocado, sounds crazy but it was INCREDIBLE.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.