Cooking Every Recipe on the NYT Top 50 List of 2025 | Chicken and Chickpea Tray Bake #cooking

Cooking Every Recipe on the NYT Top 50 List of 2025 | Chicken and Chickpea Tray Bake #cooking

New York Times Top 50 Recipes of 2025 | Chicken and Chickpea Tray Bake @nytcooking @ottolenghi

– 8 bone-in, skin-on chicken thighs
– 2 tbsp ras el hanout
– salt and black pepper
– 3 small Yukon Gold potatoes
– 1 (15-ounce) can chickpeas, rinsed
– 3 Roma tomatoes
– 12 mini bell peppers
– 1 head garlic
– ¾ cup olive oil
– 2 tbsp sherry vinegar
– ¼ cup cilantro

Preheat the oven to 190°C/375°F and season the chicken directly on a large sheet pan with ras el hanout, salt, and black pepper, letting it marinate for 10 minutes. Toss the potatoes, chickpeas, tomatoes, bell peppers, garlic cloves, oil, and one tablespoon of vinegar right into the pan, spreading the mixture evenly and placing the chicken skin-side up on top. Roast for 30 minutes, shake the pan gently to maintain an even layer, and bake for an additional 35 minutes until the chicken is tender and beautifully browned. To finish, squeeze the roasted garlic from its skins, crush both the garlic and tomatoes with a fork into the pan juices, and stir in fresh cilantro and the remaining tablespoon of vinegar before serving.