Chicken, Chickpea and Courgette Bake

  • Prep: 10 Minutes
  • Cook: 30-35 Minutes
  • Serves: 4
Calories 289
Carbs 14
Fat 11
Protein 30
Free From


  • 1 large courgette, sliced
  • 1 red onion, peeled and sliced
  • 1 orange or red pepper, deseeded and chopped
  • 250g chickpeas (drained weight)
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 8 skinless, boneless chicken thighs (excess fat removed)
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • ½ tsp. cayenne chilli powder
  • Salt and freshly ground black pepper
  • Handful of fresh coriander, roughly chopped


  1. Pre heat the oven to 200°C/390°F/gas mark 6.
  2. Add the courgette, onion, pepper, chickpeas, cumin, oregano, salt and pepper to a bowl and use your hands to toss the ingredients together.
  3. Place the chicken, smoked paprika, garlic powder, cayenne, salt and pepper in a separate bowl and rub the spices evenly into the chicken.
  4. Place 4 sheets of tin foil (big enough to wrap around a handful of the vegetables and two chicken thighs) on your work top. Divide the vegetables into 4 equal measures on each sheet of foil and top each one with 2 chicken thighs. Wrap the foil around the ingredients to completely seal.
  5. Place the tin foil parcels on a baking tray and place in the oven to cook for 30–35 minutes or until cooked through.
  6. Serve topped with fresh coriander and rice or potatoes.