Chicken and Chickpea Tray Bake Recipe • 5★

Updated February 11, 2025

Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas.

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

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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

3 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

¾ cup extra-virgin olive oil

2 tablespoons sherry vinegar

¼ cup roughly chopped fresh cilantro

Step 1Heat the oven to 375 degrees.

Heat the oven to 375 degrees.

Step 2Season 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.

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.

Step 3Add 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.

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.

Step 4Bake 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.

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.

Step 5Use 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.

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.

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

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”

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!

Very good! It was hard to find ras el hanout, so I had to procure and gather the ingredients to make myself. At first I thought the 3/4 oil was too much, but it might prove useful as a dipping sauce for some homemade bread. I would also season the potatoes, tomatoes, and peppers before adding next time as I thought they came out a little bland, but they got better as the food sat overnight.

Would also recommend adding another can of chickpeas.

This was amazing. Will definitely make again. I used 1/4 cup oil as per comments, would add another potato or two next time.

This was quite good. I cut the oil to 1/2 cup and that was plenty; 3/4 cup would have been too greasy. I think next time I'll double the garlic and add more tomatoes and potatoes.

Tip: If you're having trouble finding the Ras el Hanout spice blend, you might check the food section at your local Home Goods store, which is where I found it ($5.99 for a 4.5 oz jar). You can't predict what they'll have in stock, but they often carry some specialty spice blends, as does Marshalls and TJMaxx.

Extra Virgin Olive Oil

Source: https://cooking.nytimes.com/recipes/1026583-chicken-and-chickpea-tray-bake