Chicken and Chickpea Tray Bake
Main Dishes
Ingredients
8 bone-in, skin-on chicken thighs (about 3 ¼ pounds)
2 tablespoons ras el hanout
Fine sea salt and black pepper
3 small Yukon Gold (or similar) potatoes, each cut into 1-inch-thick wedges
1 (15-ounce) can chickpeas, rinsed
5-6 medium Roma tomatoes, halved lengthwise
4 romano peppers, halved lengthwise and stems removed (or 12 mini bell peppers)
1 head garlic, top ½ inch removed to expose the tip of each clove
3/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped fresh cilantro
Directions
Heat the oven to 375 degrees.
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.
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.
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.
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.
Nutrition
Fat: 58 grams
Calories: 833
Saturated Fat: 12 grams
Unsaturated Fat: 42 grams
Sodium: 1321 milligrams
Sugar: 6 grams
Fiber: 10 grams
Carbohydrate: 42 grams
Protein: 37 grams