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Moroccan Chicken Tray Bake
A fragrant North African-inspired chicken tray bake with chickpeas and preserved lemon. Roasting everything together on one tray at a high 200°C is what lets the chicken skin crisp while the chickpeas and preserved lemon caramelise alongside it in the same fat.
Total time
60 min
Prep
15 min
Cook
45 min
Difficulty
easy
Cuisine
Australian
Ingredients
8bone-in chicken thighs
1 tinchickpeas, drained
1red onion, cut into wedges
2preserved lemon quarters, rind finely sliced
2 tspras el hanout
1 tspcumin
1 tspturmeric
3 tbspolive oil
fresh coriander and mintto serve
couscousto serve
Instructions
1
Mix all spices and oil. Coat chicken and vegetables.
2
Arrange in a tray with chickpeas, onion and preserved lemon.
3
Roast at 200°C for 40-45 minutes.
4
Scatter coriander and mint.
5
Serve with couscous.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
180
Protein
13.3g
Fat
12g
Carbs
4.5g
Fiber
1.1g
Sodium
32mg
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