A simple chickpea fennel chicken traybake made in one pan with the most delicious Middle-Eastern spices that will quickly become one of your weeknight go-to’s. Marinade tonight, and you’ll have the best dinner ever tomorrow. This recipe is not just easy, but makes for easy clean-up!
How to Make One Pan Chicken with Chickpeas and Fennel
First, add the onion, garlic, oil, and spices to a large bowl (photo 1). Mix well (photo 2). Add the chicken. Mix well and marinate the chicken for 30 minutes to overnight in the refrigerator (photo 3).
Take the chicken out of the refrigerator so it can come to room temperature. Preheat your oven to 425F.
Add the potatoes and fennel 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 (see photo below).
Cook for 30 minutes. Add the chickpeas. Lightly oil with cooking spray. Cook an additional 10-15 minutes. Internal temperature should read 165F. Check with an instant thermometer.
Tent and let rest 5-10 minutes before serving. Enjoy!
More One Pan Chicken Dinners
If you like this one-pan chicken recipe, you’ll also love these weeknight winners.
Chickpea & Fennel Chicken Traybake
Print Recipe SaveIngredients
- 4 bone-in chicken thighs OR 1 whole chicken
- 1 yellow onion peeled, and diced
- 8 cloves garlic minced
- 2 tsp cumin
- 1 tsp corriander
- 1/2 tsp ground turmeric
- 1/2-1 tsp red pepper flakes
- 1/2 cup flavorless oil like sunflower seed or canola
- salt and pepper
- 1-1.5 lbs small potatoes sliced in half, large ones quartered
- 2 fennel bulbs trimmed and sliced into 8 wedges each
- 1 can chickpeas drained and rinsed, (peeled is optional)
Instructions
- Add the onion, garlic, oil, and spices to a large bowl. Mix well.
- Add the chicken. Mix well and marinate the chicken for 30 minutes to overnight in the refrigerator.
- Take the chicken out of the refrigerator. Preheat to 425F.
- Add the potatoes and fennel 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 30 minutes. Add the chickpeas. Lightly oil with cooking spray. Cook an additional 10-15 minutes. Internal temperature should read 165F.
- Tent and let rest 5-10 minutes before serving. Enjoy!
This has got to be one of my favorite hearty recipes you’ve shared so far. Everything about it sends me to a place of warmth and goodness. YUM! Can’t wait to make it again.
Oh yay! It’s one of hubby’s favorites… so glad you like it!
I couldn’t wait to give this a try. I have recently fallen in love with chickpeas and I was certain this would be a hit. So I made it for dinner, everyone loved it, and we are already talking about making it again. Thanks for sharing this recipe! It’s going into the regular rotation.
That is music to my ears, Jacque! So glad to hear you enjoyed it and will be making it again. It’s in our regular rotation to, and such a hit with guests!