This 40 minute quick roast chicken traybake with lemon and chickpeas is one of my go-to weeknight meals. It’s packed with flavour, quick and easy to make and I only have one oven tray to wash up – result!
I’ve been making more traybake/sheet pan recipes since the lockdown started back in March. They are quick and easy to do and it’s all just a case of throwing stuff together and letting the oven do the work.
Now that’s my kind of cooking. Especially on a weeknight when I just can’t be bothered with kitchen multitasking and doing lots of washing up afterward. This chicken traybake ticks all the boxes for me any night of the week.
Ingredients for this chicken traybake
- chicken thighs
- cabbage (I used Savoy cabbage but whatever you have will do here)
- can of chickpeas (drained)
- fresh herbs – rosemary, sage, marjoram and parsley
- smoked paprika
- olive oil and seasoning
I like to use chicken thighs in a lot of my recipes. The thighs are packed with way more flavour than chicken breast meat. Chicken thighs are cheaper too so help with the old weekly budget business.
I like to buy chicken thighs with the bone in and the skin on them. Yes, you can buy chicken thighs ready boned and skinless but you are losing out on so much flavour doing that. Plus you do pay more for them when they are skinned and boned.
The bone exudes rich flavour and the fat on the skin is full of flavour too. I serve the chicken thighs as they are once cooked, with their crispy skin jackets.
If you don’t like the chicken skin simply remove after roasting.
Don’t want to serve these chicken thighs with the bones in? No problem. Either remove them using a sharp knife before roasting or once they are cooked and have imparted all their lovely flavour they are super easy to just whip out using a knife and fork before serving.
How to make roast chicken traybake
Chop the onion and mince the garlic. Toss these on to your oven tray/sheet pan and place the chicken thighs on top.
Season well and add herbs and olive oil. Bake in the oven for 20 minutes.
Meanwhile slice the lemon and blanch in boiling water for 1 minute and remove with slotted spoon. Add lemon to your baking tray along with the chopped cabbage and chickpeas.
Sprinkle with smoked paprika and pop it all back in the oven for another 15 minutes.
Remove from the oven and drizzle over the lovely lomony garlic yogurt sauce.
Lemon Yogurt Sauce
I love lemons. That mouth puckering tang just lifts almost any dish and takes it from everyday to extraordinary.
While there are lemons already in this roasted chicken traybake I have ramped up the lemon flavour even more with my super simple yogurt sauce.
Preserved lemon (or fresh if you don’t have any preserved lemon)
Using preserved lemons for the yogurt sauce gives such a fabulous kick of lemon flavour. Here are both of my ways for making Preserved Lemons. I do them in oil and also in the traditional salted method but much quicker than you usually find.
If you don’t have smoked paprika just use normal paprika. The smoked paprika does give a more gentle heat and a lovely smokiness to this roast chicken traybake though.
If you don’t have any preserved lemons (why haven’t you made any?) just use lemon juice for the lemon garlic sauce.
Fresh herbs. If you don’t have any to hand, don’t panic just use dried herbs instead. Check out the measurements in the recipe card. Dried herbs are much stronger in flavour than their fresh counterparts so you use a lot less.
No marjoram, use oregano instead.
How to serve this roast chicken traybake
I serve mine just as it is. That’s the great thing about a traybake/sheet pan recipe, everything is just there in one dish. You don’t have to think about adding any extras unless you really want to.
The chickpeas make this dish filling in it’s own right.
However, if you want a bit more substance then serve this chicken traybake with some couscous on the side. Couscous is super fast to make so you can whip that up while the chicken is in the oven.
Chop up any leftover roast chicken and mix this with the chickpeas, lemon etc into salad ingredients for a lunch the next day. Or serve in a wrap with some lettuce.
Can you freeze this chicken dish?
Yes, once cooled place any leftovers in a freezer proof bag or box and label clearly. Pop in the freezer for up to 3 months. Defrost thoroughly and heat till piping hot.
Looking for more super easy chicken recipes? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Quick roast chicken traybake with lemon and chickpeas
- 1 onion sliced
- 1 clove garlic minced
- 1 kg chicken thighs chicken thighs bone in and skin on
- 1 tbsp herbs 1 tbsp each of fresh rosemary, sage, marjoram and parsley or 1 tsp each of the dried herbs
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 400 g chickpeas drained
- 1 lemon sliced
- 1/2 cabbage roughly chopped
- 1 tsp smoked paprika
- 4 tbsp Greek yogurt or plain yogurt
- 1 tsp preserved lemon
- 1 clove garlic minced
- Preheat oven to 200C
- Place the onion, garlic and herbs on baking tray with the chicken thighs on top, add olive oil and bake in oven for 20 minutes
- Meanwhile blanch the lemon slices in boiling water for 1 minute then remove
- Add the lemon, chickpeas and cabbage to the tray with the chicken and sprinkle with half the paprika and return to oven for another 15 minutes
- Remove from oven (check chicken is cooked through) and drizzle over the yogurt sauce and sprinkle with remaining smoked paprika to serve
- Mix all ingredients in a small bowl or in a mini food processor