One-tray chicken feast: simplify weeknight dinner

Forget the kitchen chaos. This one-tray chicken, pasta, and chickpea bake is a game-changer for busy weeknights – a seriously satisfying meal with minimal cleanup. Seriously, it’s almost too good to be true.

Effortless flavor, minimal fuss

Let’s be blunt: nobody enjoys spending hours prepping and cleaning up after dinner. This recipe cuts out 80% of the hassle. It’s about enjoying time with your guests, not wrestling with a mountain of dishes. The key is layering everything – chicken, pasta, veggies, and chickpeas – in a single baking dish and letting the oven do the work. The result? Tender chicken, perfectly cooked pasta, and a rich, savory sauce that’s bursting with flavor.

The breakdown: prep & cook time

Prep time: A breezy 15 minutes. Cook time: 1 hour 15 minutes. Serves 4. It’s a deceptively simple recipe that packs a serious punch.

Here's what you'll need

4 tbsp olive oil – invest in good quality, it makes a difference. 3 tbsp lemon juice – brightens everything up. 1 tsp smoked paprika & 1 tsp sweet paprika – adds depth and warmth. 2 tsp cumin – a subtle spice that ties it all together. Don’t skimp on the salt and pepper, either. 5g fresh oregano – a little goes a long way. 8–10 skin-on, bone-in chicken thighs (1.5–1.9kg) – opting for bone-in adds incredible flavor. 3 onions (about 350g), thinly sliced – caramelizing them is key. 1 red bell pepper, 1 yellow bell pepper – add color and sweetness. 8 garlic cloves, halved – because garlic is always a good idea. 250g cherry or baby plum tomatoes – juicy and burst with flavor. 1 tbsp red pepper paste & 1 tbsp tomato paste – for building a luscious sauce. 500ml hot chicken stock – crucial for that rich, comforting texture. 300g tubetti rigati pasta – a sturdy shape that holds up well in the oven. 240g tinned chickpeas (drained weight) – a protein boost and textural contrast. And finally, 5g flat-leaf parsley, finely chopped, plus 35g skin-on almonds, toasted and roughly chopped – for garnish.

Let's cook

Preheat your oven to 220C (200C fan)/425F/gas 7. Marinate the chicken thighs with the olive oil, lemon juice, spices, and oregano. Then, sauté the onions, peppers, and garlic until softened. Arrange them in the baking dish, top with the chicken, and pour the remaining marinade over everything. Bake for 30 minutes, then add the pasta and chickpeas, and return to the oven for another 30 minutes, stirring occasionally to ensure even Cooking. Garnish with parsley and almonds before serving.

Serving suggestion

Pair this hearty bake with a simple spring vegetable and sumac salad. Sami Tamimi’s version – cucumber ribbons, peppery radishes, fresh herbs, and sweet peas – provides a refreshing counterpoint to the richness of the chicken. It’s a complete meal, ready in under two hours.