There’s nothing quite like the scent of a cozy dinner wafting through your home, especially when it involves the vibrant spices of ras el hanout mingling with juicy chicken thighs. Just the other day, I found myself yearning for a warm, comforting dish that could whisk me away to far-off places with every bite. That’s when I decided to whip up this one-pan chicken dinner featuring crispy chicken, hearty chickpeas, and a medley of colorful vegetables—perfect for a weeknight when you need something quick but effortlessly delicious.
This Chicken and Chickpea Tray Bake transforms simple ingredients into a culinary masterpiece with minimal fuss. Picture this: succulent chicken thighs roasting to perfection while chickpeas and vegetables soak up their delightful juices, creating a rich, tangy sauce along the way. It’s the kind of meal that feels special but comes together with just a couple of effortless steps. So, let’s dive in and elevate your weeknight dinners to something warm, inviting, and truly flavorful!
Why will you love this Chicken and Chickpea Tray Bake?
Cozy comfort food at its finest: This one-pan meal wraps you in warmth with its aromatic spices, making every bite a delightful experience.
- Effortless Prep: Just season, toss, and let the oven do the work!
- Bold Flavors: Ras el hanout gives it a unique twist that awakens your taste buds.
- One-Pan Wonder: Less cleanup means more time enjoying with loved ones.
- Versatile Dish: Easy to swap in your favorite veggies or proteins for a new twist each time!
- Gluten-Free Goodness: A dish everyone can enjoy, fulfilling those comfort food cravings!
Chicken and Chickpea Tray Bake Ingredients
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For the Chicken
• Chicken Thighs – Perfect for juicy, flavorful bites; bone-in, skin-on ensures they roast beautifully. -
For the Spice Blend
• Ras El Hanout – This Moroccan spice mix adds a remarkable depth; you can opt to make your own for a personalized touch. -
For the Base
• Yukon Gold Potatoes – Their creamy texture makes a hearty base; cutting them into 1-inch wedges allows for even cooking. -
For the Protein
• Canned Chickpeas – Full of protein and fiber, they soak up the savory juices when roasted; rinse them well to enhance flavor. -
For Freshness
• Roma Tomatoes – These juicy gems bring acidity and brightness; halving them allows for more roasting goodness.
• Romano Peppers – Sweet and colorful, they add visual appeal; mini bell peppers work well if you can’t find these. -
For Flavor
• Garlic – Roasting whole heads sweetens the garlic and enriches the entire dish; be sure to squeeze out the cloves for a luscious finish.
• Extra-Virgin Olive Oil – Essential for cooking and adding richness; avocado oil also makes a great alternative. -
For a Tangy Twist
• Sherry Vinegar – It adds a delightful zing to the dish; feel free to swap with red wine or apple cider vinegar if needed. -
For Garnish
• Fresh Cilantro – This herb brightens the plate and adds a fresh note; it can be replaced with parsley or omitted altogether for simplicity.
Embrace the delightful aromas of this Chicken and Chickpea Tray Bake as it transforms your weeknight dinner into a scrumptious experience!
How to Make Chicken and Chickpea Tray Bake
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Preheat the Oven: Start by heating your oven to 375°F (190°C). This will ensure it’s hot and ready for your delicious meal!
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Prepare the Chicken: Season the chicken thighs generously with ras el hanout, salt, and pepper. Let them marinate for about 10 minutes to absorb those wonderful flavors.
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Combine Vegetables: In a large mixing bowl, toss together the Yukon Gold potatoes, chickpeas, Roma tomatoes, Romano peppers, garlic, olive oil, and 1 tablespoon of sherry vinegar. Ensure everything is evenly coated in the oil and seasoning.
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Arrange on Pan: Spread the veggie mixture onto a large sheet pan. Place the marinated chicken thighs on top, skin-side facing up. This arrangement allows the chicken to baste in the savory juices of the vegetables.
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Bake: Place the pan in the oven and let it bake for 30 minutes without disturbance. Then, gently shake the pan to ensure even cooking. Bake for an additional 35 minutes, or until the chicken is beautifully browned and cooked through.
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Prepare Sauce: Once done, squeeze the roasted garlic cloves from their skins and crush the tomatoes with a fork. Mix these with the pan juices and fold in the chopped cilantro. Drizzle with any remaining vinegar before serving.
Optional: Garnish with extra fresh cilantro for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken and Chickpea Tray Bake are an excellent choice for meal prep, making busy weeknights a breeze! You can season the chicken thighs with ras el hanout, salt, and pepper up to 24 hours in advance, allowing the flavors to meld beautifully. The vegetable mixture (potatoes, chickpeas, tomatoes, and peppers) can also be prepped and stored separately in the refrigerator for up to 3 days to maintain freshness. When you’re ready to serve, simply place the veggies on the pan, top with the marinated chicken, and bake as directed. This strategy not only saves time but ensures the dish remains just as delicious as when freshly made!
Chicken and Chickpea Tray Bake Variations
Feel free to let your creativity shine as you customize this delightful dish to suit your tastes!
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Protein Swap: Replace chicken thighs with bone-in chicken breasts for a leaner option. Adjust cooking time to ensure they stay juicy. Every flavorful bite will still shine through!
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Vegetable Medley: Try adding zucchini or sweet potatoes for a pop of color and sweetness. These vegetables roast beautifully, bringing even more flavor to your meal.
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Spice Adventure: Swap ras el hanout for a mix of Italian seasoning or even curry powder for a different flavor profile. This twist can transform the whole dish into a new culinary journey.
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Heat it Up: Add sliced jalapeños or red pepper flakes for a spicy kick. A little heat adds a surprising depth that will keep everyone coming back for seconds!
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Legume Options: Substitute chickpeas with white beans or lentils for a different texture and flavor. Each option offers a unique twist while still packing a protein punch.
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Cheesy Delight: Sprinkle crumbled feta or goat cheese over the dish before serving for an added creamy layer. This delivers a rich tanginess that complements the savory flavors perfectly.
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Herbal Refresh: Swap fresh cilantro for parsley or dill to bring a different herbal note. Each herb can change the character of your dish delightfully!
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Citrus Zest: Add a splash of lemon or lime juice just before serving for a refreshing burst of acidity. A little citrus can brighten up all those comforting flavors beautifully!
What to Serve with Chicken and Chickpea Tray Bake?
There’s something magical about creating the perfect full meal that complements the rich and aromatic flavors of your chicken tray bake.
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Crusty Bread: Perfect for soaking up the flavorful sauce, a warm loaf adds a comforting touch to your dinner table.
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Simple Green Salad: A fresh salad, with mixed greens and a light vinaigrette, balances the hearty dish while adding crispness to each bite.
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Roasted Asparagus: These tender, flavorful spears enhance the meal with their bright, earthy flavor, making each element feel vibrant. They add a lovely crunch that contrasts beautifully with the soft chickpeas.
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Creamy Yogurt Sauce: A drizzle of yogurt sauce brightens the dish, cooling the spices while adding a creamy texture that complements the robust flavors.
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Saffron Rice: Fragrant and delicate, saffron-infused rice serves as an exquisite backdrop that enhances both flavor and color on the plate.
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Chickpea Hummus: Enjoy a side of homemade hummus to further incorporate that nutritious chickpea theme. It’s perfect as a dip for veggies or pita chips.
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Lemonade or Mint Tea: A refreshing drink option that cleanses the palate and keeps the meal light and uplifting.
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Chocolate Mousse: Indulge in a rich dessert to end the meal on a sweet note, combining the satisfying experience of savory with delightful decadence.
Tips for the Best Chicken and Chickpea Tray Bake
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Even Cuts Matter: Ensure your potatoes and vegetables are cut uniformly to promote even cooking and delicious texture throughout the dish.
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Bone-in Benefits: Stick with bone-in, skin-on chicken thighs for maximum flavor and juiciness. Boneless can dry out more easily if not monitored.
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Don’t Rush the Marinade: Allow your chicken to marinate for at least 10 minutes; this helps the ras el hanout infuse its bold flavor, making every bite delightful.
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Check Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety and perfection.
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Roasted Garlic Perfection: Remember to squeeze the roasted garlic cloves to truly elevate the sauce with a rich, sweet flavor—it’s a game-changer!
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A Splash of Freshness: Add fresh cilantro at the end for a hint of brightness that ties all the flavors together beautifully in your Chicken and Chickpea Tray Bake.
Storage Tips for Chicken and Chickpea Tray Bake
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the flavors intact while maintaining the dish’s cozy essence.
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Freezer: For longer storage, freeze the Chicken and Chickpea Tray Bake in a freezer-safe container for up to 3 months. Allow it to cool completely before sealing.
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Reheating: Reheat in the oven at 350°F (175°C) for about 20-30 minutes or until heated through. This helps to restore the crispy texture of the chicken.
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Thawing: If frozen, thaw in the refrigerator overnight before reheating for the best results, preserving the delicious flavors and textures.
Chicken and Chickpea Tray Bake Recipe FAQs
What type of chicken should I use for the best results?
For the juiciest and most flavorful results, I recommend using bone-in, skin-on chicken thighs. This cut will give you that crispy skin you crave and won’t dry out during baking. Boneless chicken can also be used, but you’ll need to reduce the cooking time to prevent it from becoming too dry—typically about 10 minutes less.
How can I tell when the chicken is properly cooked?
The best way to ensure your chicken is safe to eat is by using a meat thermometer. The thickest part of the chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, check that the juices run clear when pierced with a knife, and there should be no pinkness remaining in the meat.
What should I do with leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tray bake back in the oven at 350°F (175°C) for about 20-30 minutes, or until heated through. This helps to maintain the crispiness of the chicken and keep the flavorful juices intact.
Can I freeze this dish? If so, how?
Absolutely! You can freeze your Chicken and Chickpea Tray Bake in a freezer-safe container for up to 3 months. Allow the dish to cool completely after cooking, then cover it tightly before placing it in the freezer. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat in the oven.
What if I don’t have ras el hanout? Can I substitute it?
If you don’t have ras el hanout on hand, no worries! You can easily use Italian seasoning or a combination of cumin, coriander, and cinnamon for a different yet tasty flavor profile. Just try to balance the spices to suit your taste.
Are there any dietary considerations for this recipe?
This chicken and chickpea tray bake is naturally gluten-free and packed with protein, making it a great option for various dietary needs. If you have specific allergies, such as to garlic or chickpeas, consider swapping these ingredients out for suitable alternatives—zucchini or sweet potatoes could work well in place of chickpeas for added nutrition and variety.
Savory Chicken and Chickpea Tray Bake for Easy Weeknight Dinners
Ingredients
Equipment
Method
- Preheat the Oven: Start by heating your oven to 375°F (190°C). This will ensure it's hot and ready for your delicious meal!
- Prepare the Chicken: Season the chicken thighs generously with ras el hanout, salt, and pepper. Let them marinate for about 10 minutes to absorb those wonderful flavors.
- Combine Vegetables: In a large mixing bowl, toss together the Yukon Gold potatoes, chickpeas, Roma tomatoes, Romano peppers, garlic, olive oil, and 1 tablespoon of sherry vinegar. Ensure everything is evenly coated in the oil and seasoning.
- Arrange on Pan: Spread the veggie mixture onto a large sheet pan. Place the marinated chicken thighs on top, skin-side facing up.
- Bake: Place the pan in the oven and let it bake for 30 minutes without disturbance. Then, gently shake the pan to ensure even cooking. Bake for an additional 35 minutes, or until the chicken is beautifully browned and cooked through.
- Prepare Sauce: Once done, squeeze the roasted garlic cloves from their skins and crush the tomatoes with a fork. Mix these with the pan juices and fold in the chopped cilantro.