Chicken and Chickpea Tray Bake

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Serves 6

Ingredients

• 1.5 kg chicken thighs (8 pieces, bone-in, skin-on; Hähnchenschenkel)
• 30 g ras el hanout
• salt (Salz)
• black pepper (schwarzer Pfeffer)
• 3 potatoes (small Yukon Gold or similar, each cut into thick wedges; Kartoffeln)
• 425 g chickpeas (1 can, rinsed; Kichererbsen)
• 3 tomatoes (medium Roma, halved lengthwise; Tomaten)
• 4 romano peppers (halved lengthwise and stems removed, or 12 mini bell peppers; Spitzpaprika)
• 1 garlic (head, top cut off to expose the tip of each clove; Knoblauch)
• 180 ml olive oil (Olivenöl)
• 30 ml sherry vinegar (Sherryessig)
• 15 g cilantro (roughly chopped; Koriander)

Steps

1. Heat oven to 190°C.
2. Season chicken thighs (1.5 kg) with ras el hanout (30 g), salt, and black pepper on a large sheet pan. Leave to marinate for ⏲ 10 minutes.
3. Add potatoes (3), chickpeas (425 g), tomatoes (3), romano peppers (4), garlic (1), olive oil (180 ml), and sherry vinegar (15 ml). Gently mix so everything is coated with oil. Spread as evenly as possible across the pan and set the chicken on top, skin-side up.
4. 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.
5. Use tongs to squeeze out the roasted garlic cloves, discarding the papery skins. Use a fork to crush the tomatoes and garlic cloves, then loosely mix them into the sauce. Sprinkle with cilantro (15 g), mixing it in. Drizzle over sherry vinegar (15 ml) before serving.