Chicken and Chickpea Tray Bake

How good are tray bakes – they only need one dish, which means minimal washing up, and I love just throwing in food into one dish and letting all the delicious flavours infuse!

This dish is really budget friendly and quick to come together on a weeknight – one of the main things that adds SO much flavour to this is to make a green herby sauce (kind of like a gremolata/chimichurri). I like to make a big jar and I honestly add it to everything – its SO delicious! Nice on bacon and eggs, on salads, on any meat or fish and also makes any vegetables taste amazing, honestly the choices are endless!

This meal can be easily adapted for BLW as chicken drumsticks make a perfect BLW food – easy to pick up and chew the chicken off the bone – just remove any grissly bits before you offer it. You can of course offer the chicken shredded off the bone if you prefer.

I served this with a really simple green salad, but would be nice with extra roasted veg as well!

Chicken and Chickpea Traybake

Course 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals
Servings 4 adults


  • 1 ovenproof casserole dish


  • 2 TBSP ghee use olive oil for DF
  • 1 tsp smoked paprika
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 lemon sliced thinly
  • 6 cloves garlic
  • 8 chicken drumsticks
  • 3 potatoes thinly sliced
  • 1 handful fresh basil leaves
  • 10 green olives
  • 250 ml bone broth or stock
  • 400 grams tin chickpeas drained and rinsed

Green Sauce

  • 1 bunch coriander leaves about 1 large handful
  • 1 bunch flat leaf parsley about 1 large handful
  • 2 TBSP capers
  • 1 large lemon juiced and zested
  • 1 clove garlic
  • 2 TBSP olive oil
  • salt and pepper to taste


  • Preheat the oven to 180C fan forced. Mix together your marinade ingredients: ghee, paprika, fennel seeds and garlic powder.
  • In a large, shallow casserole dish, layer your lemon slices and scatter in your garlic cloves.
  • Next add in your chicken drumsticks in an even layer and rub the marinade all over them until covered. Scatter over the potato slices in an even layer, then add the basil leaves, olives and pour in the bone broth.
  • Place the chicken into the oven for about 30 minutes or until cooked through and golden.
  • Whilst the chicken is cooking, prepare your green sauce by placing all ingredients in a blender or food processor and blend until completely smooth. Use this time to also make your side salad or roast some extra vegetables.
  • Once cooked through, remove the chicken from the oven and then pour in your chickpeas and stir through.
  • Serve with a side salad/veggies and drizzle over the green sauce!


Freezer Friendly: Yes for up to 3 months
Fridge friendly: Up to 3 days.
Green sauce will keep in fridge for a week.
Tried this recipe?Let us know how it was!

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