Chicken and Chickpea Tray Bake Recipe

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    "name": "Chicken and Chickpea Tray Bake",
    "description": "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.",
    "author": {
      "@type": "Person",
      "name": "Yotam Ottolenghi"
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    "prepTime": "PT10M",
    "cookTime": "PT1H20M",
    "totalTime": "PT1H30M",
    "recipeYield": "4 to 8 servings",
    "recipeCuisine": "",
    "recipeCategory": "dinner, easy, weeknight, poultry, main course",
    "keywords": "chicken thigh, chickpea, extra virgin olive oil, garlic, plum tomato, sheet-pan, yukon gold potato, dairy-free, gluten-free",
    "aggregateRating": {
      "@type": "AggregateRating",
      "ratingValue": 5,
      "ratingCount": 1629
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    "nutrition": {
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      "calories": 833,
      "unsaturatedFatContent": "42 grams",
      "carbohydrateContent": "42 grams",
      "cholesterolContent": null,
      "fatContent": "58 grams",
      "fiberContent": "10 grams",
      "proteinContent": "37 grams",
      "saturatedFatContent": "12 grams",
      "sodiumContent": "1321 milligrams",
      "sugarContent": "6 grams",
      "transFatContent": "0 grams"
    },
    "recipeIngredient": [
      "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",
      "3/4 cup extra-virgin olive oil",
      "2 tablespoons sherry vinegar",
      "1/4 cup roughly chopped fresh cilantro"
    ],
    "recipeInstructions": [
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        "text": "Heat the oven to 375 degrees."
      },
      {
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        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
        "@context": "http://schema.org",
        "@type": "HowToStep",
        "text": "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."
      },
      {
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        "@type": "HowToStep",
        "text": "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."
      }
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    "datePublished": "2025-02-11T00:00:00.000Z",
    "dateModified": "2025-02-12T15:33:27.000Z",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jane"
        },
        "reviewBody": "I used baharat (a Levantine spice mix, not the same as ras el hanout but very tasty anyway) and it worked fine.",
        "datePublished": "2025-06-18T09:27:25.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Livingston"
        },
        "reviewBody": "Delicious. Made my Ras El hanout from the recipe below.",
        "datePublished": "2025-06-11T17:50:45.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "tancook"
        },
        "reviewBody": "Omg this was delicious! I used far less oil than the recipe asked for and it turned out amazing. I used chicken breast instead of thighs, and shortened the cooking time for the chicken and let the potatoes and chickpeas cook for longer.\n\nAbsolutely scrumptious.",
        "datePublished": "2025-06-10T10:42:05.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Danelle"
        },
        "reviewBody": "Delicious! Double the potatoes at least. First time we made it the chickpeas didn’t crisp up so the second time we roasted the potatoes and chickpeas separately and combined everything before serving. Perfect!",
        "datePublished": "2025-06-09T00:49:36.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Amy"
        },
        "reviewBody": "Delicious! I used the New York Shuk Ras El Hanout and used cherry tomatoes and regular size bell peppers. I used chick peas from Rancho Gordo that I had made separately.  I added some garlic scapes from my garden. The rest was the same.  Really great recipe!",
        "datePublished": "2025-06-07T23:32:01.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Charles Pascual"
        },
        "reviewBody": "Easy-to-make and comes together quickly. I reduced the ingredients to make two servings and omitted the tomatoes, which my wife doesn't like. Otherwise followed the recipe as written. This was a nice dish that we both liked. I'll make it again.",
        "datePublished": "2025-06-06T00:59:43.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "McKenzie K."
        },
        "reviewBody": "This was convenient with minimal prep, but didn’t hit for us. I used gnocchi instead of chicken (added 20 min before taking out) to save some money, also added an extra can of drained white beans and used sweet potatoes as well as yellow potatoes. I had zero luck squishing the garlic and everything turned out dry, I’m sure it was missing the juices from the chicken. Luckily I had some extra chicken shawarma and that jazzed it up!",
        "datePublished": "2025-06-02T12:28:17.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Gabby F"
        },
        "reviewBody": "Okay so I made this recipe and didn’t follow the ingredients exactly 🙈 but it still came out fantastic! \n\nI used baharat seasoning instead of ras al hanout, Japanese sweet potatoes instead of the Yukon gold, onions instead of peppers and rice wine vinegar instead of sherry (thanks poor planning) \nBut following the recommended method (and chemistry) it came out great! I had it with some store bought tzatsiki!",
        "datePublished": "2025-06-02T01:23:44.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "A. Aaron"
        },
        "reviewBody": "Without Ras El Hanout if you JUST use equal parts salt pepper turmeric cumin and a touch of nutmeg it’s still delicious.",
        "datePublished": "2025-05-29T22:33:37.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "gordon"
        },
        "reviewBody": "Cooked at 425. Veg in one sheet pan. Boneless thighs on another so things would crisp up rather than steam. Removed  seeds from tomatoes and diced. Diced peppers too.",
        "datePublished": "2025-05-28T22:50:38.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "james"
        },
        "reviewBody": "So very good! Chicken came out moist with flavorful and crisp skin. I used boneless thighs, so it cooked about 10 minutes quicker than indicated. Also used all the olive oil and the sauce was delicious! Thinking it would be a good dish with pasta.",
        "datePublished": "2025-05-26T16:36:28.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Annie W"
        },
        "reviewBody": "I’m gonna dream about this recipe tonight. My future dinner party guests will be blessed with this delicacy every time they come over. I prepared ahead and put everything on the baking tray, wrapped it, and put it in the fridge until an hour before I had guests arrive, leaving plenty of time to lounge around in bed. I’m greedily anticipating midnight when I’ll sneak a cold chicken thigh from the fridge.",
        "datePublished": "2025-05-24T01:41:19.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "CB"
        },
        "reviewBody": "Ottolenghi is the king. I have ALL of his books, and probably 80% of what I cook comes from his recipes. But admittedly, I don't usually think \"Ottolenghi\" when I need to prep a super easy meal after a long day. So this one really surprised me. It was wonderfully flavorful, and probably the easiest meal I cooked in years.",
        "datePublished": "2025-05-23T03:55:25.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Debra"
        },
        "reviewBody": "Delicious! I agree with the community's comments about decreasing the amount of olive oil. If I had done that, perhaps the potatoes would have been as crispy as the chicken. Overall so darn good.",
        "datePublished": "2025-05-22T23:59:37.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Denis"
        },
        "reviewBody": "This was loved and worshiped by all, though I did adapt to my situation. I used zataar instead of ras el hanout because I had it to hand and liked the idea. I added v thin slices of lemon under the chicken halfway through, then nestled in 12 or so spears of asparagus cut to ~1.5 inch for more veg. Less chicken more chickpeas. If your family/guests aren't too fussy, consider cooking the garlic as cloves (skin on) rather than a whole head for easier serving and they can decide their own fate.",
        "datePublished": "2025-05-22T21:17:41.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Sid"
        },
        "reviewBody": "Ras El hanout recipe: \n\n1 teaspoon salt\n\n1 teaspoon ground cumin\n\n1 teaspoon ground ginger\n\n1 teaspoon ground turmeric\n\n¾ teaspoon ground cinnamon\n\n¾ teaspoon freshly ground black pepper\n\n½ teaspoon ground white pepper\n\n½ teaspoon ground coriander seed\n\n½ teaspoon ground cayenne pepper\n\n½ teaspoon ground allspice\n\n½ teaspoon ground nutmeg\n\n¼ teaspoon ground cloves",
        "datePublished": "2025-02-16T22:02:33.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Lynn"
        },
        "reviewBody": "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”",
        "datePublished": "2025-02-13T02:29:11.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Kim"
        },
        "reviewBody": "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!",
        "datePublished": "2025-02-13T01:18:53.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Ty"
        },
        "reviewBody": "@Sid thank you so much! Came here from the print magazine which had a huge column of empty white space that could have been used for this. Surprised the recipe doesn’t have the oft-seen “tip.” Sure, there’s Google but that defeats the point. Thank you again for posting this!",
        "datePublished": "2025-02-17T13:57:29.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Paul"
        },
        "reviewBody": "This was a winner. I went with half the oil and double the garlic and it came out perfectly. Great simple meal with lots of interesting flavors and textures. I'll definitely do it again, maybe add a few chili flakes for a touch of heat.",
        "datePublished": "2025-02-17T12:39:00.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Shannon"
        },
        "reviewBody": "Banging flavour. The mash of tomato and garlic mixed through the other ingredients is just heavenly. Next time I’ll throw in a few extra pieces of tomato and garlic so I can have more mash on the side, just in case! I used less oil than called for.",
        "datePublished": "2025-02-13T16:17:14.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Patti Veconi"
        },
        "reviewBody": "Soooo delicious. I made it for two, using only four thighs, but mostly everything else at full quantity with a good, crusty bread for sopping up. I agree that 1/4 cup or less oil is plenty, and I didn't bother with the extra garlic step, just put peeled cloves in with everything else and they were ready to smash and eat as part of the paste when everything else was done.",
        "datePublished": "2025-02-16T01:02:51.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "BeverlyR"
        },
        "reviewBody": "Delicious blend of flavors and textures as one would expect from Ottolenghi. Ras al hanout was a star on the crispy chicken skin. Quick weeknight dinner.",
        "datePublished": "2025-02-12T05:45:48.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Marti Mart"
        },
        "reviewBody": "And where would I get this spice?  As always his recipes feature hard to procure ingredients.",
        "datePublished": "2025-02-13T15:04:47.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "SteveD"
        },
        "reviewBody": "@Chickpea substitution, you could increase the potatoes, perhaps try some sliced carrots. Moroccan is a tough cuisine to work with if you can’t have chickpeas or lentils.",
        "datePublished": "2025-02-16T19:39:16.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "NLS"
        },
        "reviewBody": "Ras al hanout is a mix of cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, turmeric and sometimes rose petals. It has a kick, if you are sensitive to spice. Most markets are now carrying it and it's easy to order on-line.",
        "datePublished": "2025-02-15T00:55:15.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Bunni"
        },
        "reviewBody": "I was anxious that the potatoes would not cook, but all was well.  I do agree with the olive oil 3/4 cup, I would reduce the oil in future. Aside from that perfection to be repeated.",
        "datePublished": "2025-02-17T04:07:13.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Chris"
        },
        "reviewBody": "Prepared as written. Had to work hard to find ras el hanout in my local market, but it was worth the search. I loved the new flavor profile and will continue using the moroccan spice mix in other dishes.  For my taste, the dish could use a bit more salt on the veg. I particularly liked the garlic and tomato mashup for sauce. Next time, I'll add a touch of green (green beans, asparagus, brussel sprouts or the like).",
        "datePublished": "2025-02-16T03:02:27.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Hila"
        },
        "reviewBody": "@What is Ras El Hanout?  North african spice mix. See https://en.m.wikipedia.org/wiki/Ras_el_hanout. Yum. Just yum.",
        "datePublished": "2025-02-15T01:07:40.000Z"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "John"
        },
        "reviewBody": "Followed the recipe with exception of using skinless, boneless thighs. Did not change anything else. Absolutely incredible. Yes, there was some excess oil, but that made cleaning the sheet pan very easy. Flavors were fantastic, looking forward to the leftovers tonight!",
        "datePublished": "2025-02-16T18:40:11.000Z"
      }
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    "description": "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.",
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