Chicken and Chickpea Tray Bake

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp ras el hanout
• salt
• black pepper
• 3 small Yukon Gold potatoes, sliced into one-inch wedges
• 3 Roma tomatoes, cut in half
• 12 mini bell peppers, halved, and stems removed
• 1 head garlic, trimmed
• ¾ cup olive oil
• 2 tbsp sherry vinegar
• ¼ cup cilantro

Instructions

1. Preheat the oven to 190°C/375°F.
2. Season the chicken with ras el hanout, salt, and black pepper.
3. Let the chicken sit for 10 minutes.
4. Place the Yukon Gold potatoes, Roma tomatoes, mini bell peppers, and garlic on a large sheet pan.
5. Place the seasoned chicken on top of the vegetables.
6. Bake for 30 minutes.
7. Give everything a little shake to even out and bake for another 35 minutes.
8. Squeeze out the garlic and crush the tomatoes before mixing everything together.
9. Add in cilantro and a splash of vinegar to brighten it up.