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!
Author: Proportional Plate
Bone-In Chicken Thighs
or 1 whole chicken
, peeled, diced
Crushed Red Pepper Flakes
Ground Black Pepper
, drained, rinsed
In a large bowl, marinade the Bone-In Chicken Thighs (6) overnight in the refrigerator in the Neutral Oil (1/4 cup), Yellow Onion (1), Garlic (5 cloves), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Ground Turmeric (1/2 tsp), Crushed Red Pepper Flakes (1/2 tsp), Salt (to taste) and Ground Black Pepper (to taste).
Take the chicken out of the refrigerator.
Preheat oven to 425 degrees F (220 degrees C).
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.
Cook for 45 minutes.
Tent and let rest 5-10 minutes. Enjoy!
Nutrition Per Serving
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