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Beans & Legumes
Chickpea & Fennel Chicken Traybake
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13 INGREDIENTS • 6 STEPS • 50MINS

Chickpea & Fennel Chicken Traybake

Recipe
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!
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Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com
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!
50MINS
Total Time
$1.75
Cost Per Serving
Ingredients
Servings
4
us / metric
Bone-In Chicken Thigh
6
Bone-In Chicken Thighs
or 1 whole chicken
Yellow Onion
1
Yellow Onion, peeled, diced
Garlic
5 cloves
Garlic, minced
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1 tsp
Ground Coriander
Ground Turmeric
as needed
Ground Turmeric
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Neutral Oil
4 Tbsp
Neutral Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Potato
1 lb
Small Potato, halved
Fennel Bulb
2
Fennel Bulbs
trimmed and sliced into 8 wedges each
Chickpeas
1 can
(15 oz)
Chickpeas, drained, rinsed
Nutrition Per Serving
VIEW ALL
Calories
1476
Fat
129.0 g
Protein
33.3 g
Carbs
47.4 g
Love This Recipe?
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Chickpea & Fennel Chicken Traybake
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Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com
Cooking InstructionsHide images
step 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).
step 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).
step 2
Take the chicken out of the refrigerator.
step 3
Preheat oven to 425 degrees F (220 degrees C).
step 4
Add the Potato (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.
step 5
Cook for 45 minutes.
step 6
Tent and let rest 5-10 minutes. Enjoy!
step 6 Tent and let rest 5-10 minutes. Enjoy!
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Tags
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Beans & Legumes
Dairy-Free
American
Gluten-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Potatoes
Indian
One-Pot
Vegetables
Middle Eastern
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