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Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant, meaty juices.
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A tray bake in the U.K. is what we in North America would call a sheet-pan dinner. I like the British term, a more succinct and, I think, euphonious name for an easy one-pan meal. You probably know I’m a fan of those, since I write about them pretty much every chance I get. Well, this week I’ve got a doozy for you from none other than Yotam Ottolenghi.
His chicken and chickpea tray bake has everything you could want from a colorful weeknight meal, but it’s raised to a whole other level by his ineffably refined touch. After coating the chicken in warm spices, he roasts it, half-submerged in olive oil, until the skin browns and the meat practically melts. Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant, meaty juices.
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Chicken and Chickpea Tray Bake
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This is already a world-class meal, but of course Yotam is just getting started. He nestles whole garlic cloves amid the vegetables so they can soften and confit and then smashes them into the drippings along with a dash of sherry vinegar to make a sweet and savory pan sauce. This may cook like a humble weeknight tray bake, but it tastes like a special-occasion banger.
On the simpler side of the sheet pan is Ali Slagle’s lovely, minimalist sausage with peppers and tomatoes. This streamlined recipe works well with any type of sausage and any color of tomato and pepper, though a mix of red, yellow and orange is always the most striking. Serve it with toasted bread to soak up those caramelized pan juices.
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