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Recipe: Chicken and chick pea ‘sheet-pan’ dinner

September 18, 2016 by Shari 1 Comment

So many people are looking for quick and easy dinners – it doesn’t matter if you are a stay-at-home-mum juggling dinner and the witching hours or if you are a working mum racing home to try and get something on the table as quick as possible…this is the recipe for you! Heck, you could be a Dad looking for some inspiration or you don’t even need to be a parent at all. Some people call it a ‘sheet-pan-dinner’, others call it a ‘tray-bake’ – I call it a great dinner option.

The other great thing I love about a ‘sheet-pan’ dinner or a ‘tray-bake’ is that it creates minimal washing up.

When I saw the kitchen hack of adding a layer of baking paper underneath your ingredients – I thought ‘WINNER’. This just made the minimal washing up that I had, 10 times easier!

Another awesome kitchen hack I love is that balancing a wooden spoon across a pot of water keeps it from boiling over. Do you have any awesome kitchen hacks that you would like to share?

GoodFoodWeek's chicken and chick pea 'sheet-pan' dinner

CHICKEN AND CHICKEN ‘SHEET PAN’ DINNER

1 red onion
4 medium potatoes
2 cloves of garlic
1 lemon
400 grams of chickpeas
4 chicken thigh fillets
10 grams of tarragon
1 tbsp of sweet chilli sauce
1 tbsp of honey
250 grams of cherry tomatoes
100 grams of greek yoghurt
1 tsp of sumac
1 tbsp of olive oil
sea salt

Preheat oven to 200 degrees. Line a baking dish with baking paper {yay for minimal washing up}.

Arrange the chicken, onion slices, garlic slices, lemon zest, potato pieces, half of the tarragon sprigs and the chick peas on the baking paper. Drizzle with olive oil, season with salt and roast for 20 minutes.

Combine the lemon juice, sweet chilli sauce and honey in a bowl. Season with salt.

Remove the baking tray from the oven and drizzle the honey mixture over the chicken. Add the tomatoes to the tray and roast for a further 10 minutes or until the potatoes are cooked through and the chicken is golden. Rest for 5 minutes.

Combine the yoghurt, sumac and remaining tarragon. Drizzle over the chicken to serve.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, recipe Tagged With: cherry tomatoes, chick peas, chicken thighs, family meals, feeding toddlers, Garlic, greek yoghurt, healthy dinner inspiration, honey, kitchen hacks, lemon, minimal washing up, olive oil, potatoes, recipe, Red Onion, sheet pan dinner, sumac, sweet chilli sauce, Tarragon, toddler approved, tray bake

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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