Ras El Hanout Chicken Traybake

Mac
Servings

5

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

North African

Category

Dinner

When life gets busy and the school run is back in full swing, this is the dinner to lean on, one tray, minimal effort, maximum flavour. Ras el hanout is a glorious North African blend of warm, fragrant spices, and it transforms a simple tray of chicken, chickpeas and roasting veg into something genuinely special. Everything goes in together and the oven does the work, so it’s about as hands-off as an easy home-cooked meal gets. Hearty, warming and comforting as autumn arrives, on the table in around 40 minutes with one tray to wash.

Ingredients

    Fresh & Mains

    • 5–6 chicken thighs (bone-in, skin-on for best flavour)
    • 2 red onions, cut into wedges
    • 2 peppers, cut into chunks
    • 2 carrots, cut into batons
    • 1 lemon
    • Small handful fresh coriander or parsley

    Pantry Staples

    • 2 tsp Ras El Hanout spice blend
    • 3 tbsp olive oil
    • 1 tin (400g) chickpeas, drained
    • Salt and pepper to taste

    For Garnish & Serving

    • A dollop of natural yoghurt and a scatter of fresh herbs, with flatbread or couscous on the side if you want to stretch it further

    Directions

    1. Heat the Oven: Preheat the oven to 200°C (180°C fan).
    2. Season Everything: In a large roasting tray, toss the onion wedges, peppers, carrots and drained chickpeas with 2 tbsp olive oil, half the Ras El Hanout, and a pinch of salt and pepper.
    3. Add the Chicken: Nestle the chicken thighs among the veg. Rub the thighs with the remaining oil and Ras El Hanout so the skin is well coated, and season.
    4. Roast: Roast for 35–40 minutes until the chicken is golden and cooked through (the juices should run clear) and the vegetables are tender and caramelised at the edges.
    5. Finish: Squeeze over the juice of half the lemon and cut the rest into wedges.
    6. Serve: Scatter with fresh herbs and bring the tray straight to the table, with yoghurt alongside.

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