This Chickpea & Fennel Chicken Traybake is so easy for a weeknight dinner. Marinade tonight, and you’ll have the best dinner ever tomorrow. This recipe is not just easy, but makes for easy clean-up!
Total Time
50min
0.0
0 Ratings
Author: Proportional Plate
Servings:
4
Ingredients
•
6
Bone-In Chicken Thighs
or 1 whole chicken
•
1
Yellow Onion
, peeled, diced
•
5
cloves
Garlic
, minced
•
1
tsp
Ground Cumin
•
1
tsp
Ground Coriander
•
as needed
Ground Turmeric
•
as needed
Crushed Red Pepper Flakes
•
4
Tbsp
Neutral Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
lb
Small
Potatoes
, halved
•
2
Fennel Bulbs
•
1
can
(15 oz)
Chickpeas
, drained, rinsed
Cooking Instructions
1.
In a large bowl, marinade the Bone-In Chicken Thighs (6) overnight in the refrigerator in the Neutral Oil (4 Tbsp), Yellow Onion (1), Garlic (5 cloves), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Ground Turmeric (as needed), Crushed Red Pepper Flakes (as needed), Salt (to taste) and Ground Black Pepper (to taste).
2.
Take the chicken out of the refrigerator.
3.
Preheat oven to 425 degrees F (220 degrees C).
4.
Add the Potatoes (1 lb), Fennel Bulbs (2), and Chickpeas (1 can) to a sheet pan or baking dish. Top with the chicken with everything on it. Toss to coat. Make sure the chicken is sitting on top of the vegetables.
5.
Cook for 45 minutes.
6.
Tent and let rest 5-10 minutes. Enjoy!
Nutrition Per Serving
CALORIES
1476
FAT
129.0 g
PROTEIN
33.3 g
CARBS
47.4 g
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