Go Back

Chicken and Chickpea Traybake

4.67 from 3 votes
Print Recipe Pin Recipe
Servings: 4 adults
Course: 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 1 ovenproof casserole dish

Method
 

  1. Preheat the oven to 180C fan forced. Mix together your marinade ingredients: ghee, paprika, fennel seeds and garlic powder.
  2. In a large, shallow casserole dish, layer your lemon slices and scatter in your garlic cloves.
  3. 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.
  4. Place the chicken into the oven with the lid on for about 30 minutes or until cooked through and golden.
  5. 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.
  6. Once cooked through, remove the chicken from the oven and then pour in your chickpeas and stir through.
  7. Serve with a side salad/veggies and drizzle over the green sauce!

Notes

Freezer Friendly: Yes for up to 3 months
Fridge friendly: Up to 3 days.
Green sauce will keep in fridge for a week.