Moroccan Ras el Hanout Chicken Traybake

Method

1. Place the chicken thighs skin-side up and pat lightly with a paper towel to dry. Drizzle a small amount of olive oil on top and massage a pinch of salt into the skin of each thigh.
2. In a bowl, combine 1 cup of the Greek yoghurt, lemon juice and 1.5tbsps of the Ras el Hanout. Add the chicken to the bowl and turn to coat in the yoghurt mixture. Cover and place in the fridge to marinate for at least an hour – overnight is even better if you have the time!
3. Remove the chicken from the fridge 30 minutes before cooking. Preheat your oven to 200c degrees. Place your chickpeas, tomatoes, garlic, and onion in a deep roasting tray and drizzle with olive oil, a generous pinch of salt, and 1tbsp of the Ras el Hanout – toss to coat well.
4. Remove the chicken from the marinade allowing the excess to drip off before place skin-side up on the tray of veg. Drizzle with another light layer of olive oil and a small sprinkle of salt flakes and place in the oven for 30-40 minutes or until the juices of the chicken run clear. To crisp up the skin, turn your oven’s grill element on for the last 5-10 minutes of cooking. Remove the tray from the oven and set it aside for everything to rest in its juices for about 10 minutes.
5. While they rest, combine the remaining Greek yoghurt and Ras el Hanout in a small bowl and dollop generously over the chicken and veg. I like to just take the tray and all its contents and juices straight to the table and serve up there with extra lemon wedges and a scattering of fresh coriander. Enjoy!