One-Pan Chicken and Chickpea Tray Bake with Lemon Yoghurt

Looking for a colorful family dinner that doesn’t leave you with a mountain of washing-up? This one-pan chicken and chickpea tray bake brings together tender, warmly spiced chicken breasts, roasted peppers, tomatoes and red onions, with chickpeas to make every portion more satisfying.

Everything cooks in one roasting tin, while a simple lemon and parsley yoghurt adds a fresh, creamy finish. It’s an easy way to turn everyday supermarket ingredients into a generous dinner for four.

Why You’ll Love This Recipe

• One roasting tin: Most of the meal cooks together, keeping washing-up manageable.

• Everyday ingredients: Tinned chickpeas, peppers, onions and tomatoes are easy to find in UK supermarkets.

• Family-friendly: Keep the chilli flakes optional so everyone can adjust the heat.

• Flexible: Use the vegetables you already have, provided they have similar roasting times.

• Useful for meal planning: Leftovers can make a convenient lunch the following day when stored safely.

Recipe at a Glance

Cooking time depends on the thickness of the chicken breasts and your oven. Always check that the chicken is thoroughly cooked before serving.

Ingredients

For the chicken and chickpea tray bake

• 4 boneless, skinless chicken breasts

• 1½ tablespoons ground cumin

• 1 tablespoon ground coriander

• 3 red onions, peeled and cut into wedges

• 3 garlic cloves, crushed

• 2 × 400g tins chickpeas, drained and rinsed

• 4 large tomatoes, halved

• 2 red peppers, deseeded and sliced

• 1 teaspoon chilli flakes, optional

• Finely grated zest of 2 lemons

• Juice of 1 lemon

• 1 lemon, cut into wedges for serving

• Low-calorie cooking spray

• 60g baby spinach

• Salt and freshly ground black pepper, to taste

For the lemon and parsley yoghurt

• 500g fat-free plain Greek-style yoghurt

• 15g fresh flat-leaf parsley, finely chopped

• A little of the prepared lemon zest, reserved from the tray bake

• Salt and black pepper, to taste

How to Make One-Pan Chicken and Chickpea Tray Bake

1. Heat the oven

Preheat the oven to 200°C (180°C fan/Gas 6). Choose a large roasting tin that gives the vegetables enough room to cook without being piled too deeply. If your tin is small, use two tins instead.

2. Season the chicken

Pat the chicken breasts dry with kitchen paper. Sprinkle with the ground cumin, ground coriander, a little salt and black pepper, turning to coat both sides. Set aside while you prepare the vegetables.

3. Prepare the vegetable mixture

Add the red onion wedges, garlic, drained chickpeas, tomato halves and sliced peppers to a large bowl. Stir through the optional chilli flakes, most of the lemon zest and the juice of one lemon. Reserve a little zest for the yoghurt sauce.

Season lightly, then transfer everything to the roasting tin. Spread the mixture into an even layer and mist with cooking spray.

4. Start roasting

Roast the vegetables and chickpeas for 15 minutes. This gives the onions and peppers a head start and allows the tomatoes to begin releasing their juices.

5. Add the chicken

Remove the tin from the oven and carefully nestle the seasoned chicken breasts among the vegetables. Return to the oven for approximately 20–25 minutes, checking towards the end.

The chicken must be cooked all the way through, with no pink meat remaining. For the most reliable check, use a food thermometer and ensure the thickest part reaches a safe internal temperature of 75°C.

If the chicken breasts are particularly large or thick, they may need longer.

6. Wilt the spinach

Once the chicken is cooked, stir the baby spinach through the hot chickpeas and vegetables. Return the tin to the oven for around 3–5 minutes, just until the leaves have wilted.

If necessary, temporarily lift the chicken onto a clean plate to make stirring easier, then return it to the tin.

7. Mix the lemon yoghurt

While the tray bake finishes, combine the Greek-style yoghurt, chopped parsley and reserved lemon zest in a small bowl. Season with a little salt and pepper. Keep chilled until serving.

8. Serve

Divide the chicken, chickpeas and roasted vegetables between four plates. Spoon over some of the delicious tomato and lemon juices from the tin. Serve with the parsley yoghurt and fresh lemon wedges on the side.

Tips for the Best Chicken Tray Bake

Give the vegetables space. Overcrowding makes them steam rather than roast. A large tin helps the peppers and onions develop a better texture.

Keep the chicken juicy. Boneless chicken breasts vary considerably in thickness. Check them towards the end of cooking rather than leaving them in the oven unnecessarily.

Drain the chickpeas well. Excess liquid can make the tray bake watery. Rinse them in a colander and allow them to drain before adding them to the vegetables.

Adjust the seasoning for children. Leave out the chilli flakes when cooking for anyone who prefers milder food. Adults can add chilli to their own portions.

Serve the yoghurt separately. The cool lemon yoghurt contrasts nicely with the roasted vegetables and allows everyone to choose how much they want.

Budget-Friendly Swaps

This recipe is especially useful when you have a few vegetables to use up before your next supermarket shop.

• Swap one red onion for a regular brown onion if that’s what you have.

• Use frozen sliced peppers instead of fresh, allowing for any extra moisture.

• Replace some of the fresh spinach with frozen spinach that has been defrosted and thoroughly squeezed dry.

• Try chicken thigh fillets instead of breasts, but adjust the cooking time and check that they’re fully cooked.

• Use ordinary plain yoghurt if Greek-style yoghurt isn’t available, although the sauce will be thinner.

You can also serve slightly smaller portions of chicken alongside extra chickpeas and vegetables to make the meal stretch further. Actual cost per serving will depend on the supermarket, pack sizes and ingredients you already own.

What to Serve with Chicken and Chickpeas

The chickpeas make this a substantial meal on their own, but you could add warm wholemeal pitta bread, couscous or a small serving of rice if you need to feed particularly hungry family members.

For a lighter accompaniment, serve with cucumber and lettuce dressed with a little lemon juice.

Storage and Reheating

Allow leftovers to cool promptly, then transfer them to airtight containers and refrigerate within two hours. Keep the yoghurt sauce in a separate container.

Eat refrigerated leftovers within 48 hours. Reheat the chicken and vegetable mixture until piping hot throughout, and only reheat it once. Serve the yoghurt cold.

For freezing, freeze the cooked chicken, chickpeas and vegetables without the yoghurt sauce. Defrost thoroughly in the fridge before reheating.

Use This in a Family Meal Plan

This chicken and chickpea tray bake works as a flexible dinner in our £40 weekly meal plan or budget meal plan for a family of four. Explore the Budget Family Meals UK hub for more planning ideas.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thigh fillets work well in a tray bake. Their size and thickness can change the cooking time, so check that they’re thoroughly cooked before serving.

Can I make this recipe without chickpeas?

You can, although the finished dish will be less filling. Try adding extra peppers, courgette or another vegetable you enjoy. If you use a different pulse, make sure it is properly prepared and suitable for the cooking method.

Is this chicken tray bake spicy?

Not necessarily. Cumin and coriander add warmth and flavour without making the dish particularly hot. The chilli flakes are optional.

Can I prepare it in advance?

Yes. Chop the vegetables and mix the dry spices ahead of time. Store the raw chicken separately in the fridge and follow good food-hygiene practices. Assemble and roast the dish when you’re ready to cook.

Can I use frozen spinach?

Yes. Defrost it first and squeeze out the excess water before stirring it into the cooked vegetables.

More Easy Family Meal Ideas

Planning several dinners at once can help you use ingredients efficiently and reduce last-minute shopping. Explore our free UK Family Meal Planner to organise your week, or try our One-Pan Roasted Chicken with Potatoes and Vegetables for another simple family dinner.