One-Tray Autumn Chicken with Root Veg & Chickpeas

A hearty autumn–winter dish that makes the most of seasonal root veg. It’s a one-tray wonder minimal effort, maximum flavour. The only real planning is marinating the chicken ahead (overnight if possible). Chickpeas aren’t essential, but they complete the meal beautifully.

Seasonal twist:

• Summer: peppers, courgettes, tomatoes, spring onions + mint & pomegranate.

• Spring: asparagus, new potatoes, spring onions + chives & parsley.

Ingredients (serves 3–4)

• 4 chicken thighs/ breast/ whole chicken, bone-in

• 2 tsp ground turmeric

• 2 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp cinnamon

• ½ tsp smoked paprika

• ½ tsp hot chilli

• ½ tsp ground ginger

• 3 garlic cloves, crushed

• Olive oil, generous lugs

• 2 red onions, cut into wedges

• 1 aubergine, cut into chunks

• ½ small squash (250–300 g), peeled & wedged

• 1 fennel bulb, cut into 6 wedges

• 1 tin chickpeas, drained

• Toasted pistachios / flaked almonds / pine nuts

• Salt & pepper

• Fresh coriander, to finish

Yoghurt-Tahini Sauce

• 3 tbsp tahini

• 200 g natural yoghurt (or coconut yoghurt)

• 1 lime, zest + juice

• 1 garlic clove, crushed

• 1–2 tbsp cold water

Method

1. Marinate the chicken
   

• Mix all spices, garlic, and olive oil into a paste.

• Slash the chicken thighs and rub in marinade.

• Chill for at least 30 mins (ideally overnight).

2. Prep the tray
   

• Preheat oven to 200°C / 180°C fan / Gas 6.

• In your largest tray: scatter chickpeas, layer the veg, drizzle olive oil, season.

• Nestle chicken on top.

3. Bake
   

• Roast for 50 mins, until chicken is golden and cooked through.

• (Tip: mash chickpeas slightly into the tray juices before serving).

4. Finish & serve
   

• Whisk yoghurt, tahini, lime juice, garlic + splash of water into a sauce.

• Scatter toasted nuts & fresh coriander over the tray.

• Serve hot with the yoghurt sauce on the side.

Comforting, grounding, and endlessly adaptable. The perfect dish to glow through autumn nights.