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finished plate of chicken

Quick roast chicken traybake with lemon and chickpeas

Karon Grieve
The perfect quick (40 minute) one pan midweek meal, no fuss, lots of flavour and easy on the washing up too!
5 from 2 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine British
Servings 4 people
Calories 834 kcal


  • 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

Yogurt sauce

  • 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

Yogurt sauce

  • Mix all ingredients in a small bowl or in a mini food processor



Calories: 834kcalCarbohydrates: 41gProtein: 53gFat: 51gSaturated Fat: 13gTrans Fat: 1gCholesterol: 246mgSodium: 518mgPotassium: 1114mgFiber: 12gSugar: 11gVitamin A: 613IUVitamin C: 60mgCalcium: 149mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword chicken
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