Spiced Chicken Tray Bake

This flavorful one-pan chicken recipe draws inspiration from Mediterranean cuisine. It uses our Moroccan Seasoning Blend and a touch of Ghost Pepper Sea Salt for a savory kick with just the right amount of heat. The chicken is roasted alongside a vibrant mix of stewed tomatoes, red onion, chickpeas, and kalamata olives, creating a zesty, satisfying dish packed with bold, balanced flavors. Perfect for a busy weeknight dinner.

Serves 4 

Ingredients: 

Marinade: 

½ cup plain Greek yogurt 

4 tablespoons Frantoio Extra Virgin Olive Oil 

1 tablespoon lemon juice 

4 garlic cloves, peeled 

½ cup yellow onion, peeled and chopped 

½ cup fresh cilantro leaves 

½ cup red bell pepper, chopped 

1 teaspoon Moroccan Seasoning Blend 

1 teaspoon Ghost Pepper Sea Salt 

1 teaspoon ground cumin 

4 each bone-in chicken thighs 

1 can (14.5 ounces) stewed tomatoes 

1 cup red onion, peeled and sliced 

1 cup canned chickpeas, drained and rinsed

½ cup kalamata olives, pitted 

Fresh parsley, for garnish 

Long grain white rice or basmati rice, for serving 

Instructions 

Place the yogurt, Frantoio Extra Virgin Olive Oil, lemon juice, garlic, onion, cilantro, bell pepper, Moroccan Seasoning Blend, salt, and cumin in the bowl of a food processor. Blend until smooth and transfer the marinade to a sealable container. Add the chicken thighs to the sealable container, coating the thighs entirely in the marinade, and refrigerate overnight. 

Once the meat is marinated, preheat the oven to 400°F. Place stewed tomatoes, red onion, chickpeas, olives, and chicken on a large baking sheet or casserole dish, spreading out the ingredients evenly. Bake for 45 minutes or until the chicken is cooked through. 

Once cooked, remove from the oven and garnish with fresh parsley. Serve with rice on the side.