Chicken & Chickpea Traybake

Serves

8

Prep Time

15 minutes

Cook Time

60 minutes

Ingredients

8 bone-in, skin-on chicken thighs
2 tbsp Moroccan spice mix
3 potatoes, cut into 1 inch (2.5 cm) wedges
8.4 oz (240 g) canned chickpeas, drained
3 medium tomatoes, quartered
3 red bell peppers, sliced
1 bulb garlic, top ½ inch (1 cm) removed
0.25 oz (7 g) cilantro, roughly chopped

Nutrition

(Per Serving)

Calories

671

Fats

43 g

Protein

41 g

Carbs

30 g

Instructions

  • Preheat oven to 375°F (190°C). Season chicken with spice blend, 2 teaspoons salt, and black pepper to taste. Place on large baking sheet and let marinate for 10 minutes.
  • Add potatoes, chickpeas, tomatoes, peppers, garlic, 4 fl oz (120 ml) olive oil, and 1 tablespoon apple cider vinegar. Toss to coat.
  • Spread evenly and place chicken on top, skin-side up. Bake for 30 minutes, shake the pan, then bake another 35 minutes until browned and tender.
  • Squeeze garlic cloves from skins, crush with tomatoes, and mix into sauce. Sprinkle cilantro and drizzle 1 tablespoon vinegar before serving.