Moroccan chicken and chickpea traybake
Spiced chicken thighs roast on top of chickpeas, sweet potato and red onion, all on one tray.
- Time55 min
- LevelEasy
- Costabout £1.80 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Mix the oil, spices, salt and lemon juice in a large bowl.
- 2
Add the chicken, sweet potato, onion and chickpeas and toss until coated. Spread over a large roasting tray, chicken skin side up.
- 3
Roast for 40 to 45 minutes, until the chicken is golden and cooked through and the sweet potato is soft.
42 min 30 s - 4
Stir the chickpeas once halfway so they crisp evenly.
20 min - 5
Scatter with fresh coriander and serve from the tray.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.