Chicken and chickpeas traybake

• 8 kippenbouten (met bot en vel, ca. 1,5 kg)
• 4 el The Spice Club Traybake mix
• 4 middelgrote (vastkokende) aardappels, in partjes (ca. 500 g)
• 1 blik kikkererwten (400 g), afgespoeld en uitgelekt
• 3 Roma tomaten, gehalveerd
• 4 rode paprika’s (of 12 mini paprika’s), gehalveerd en zonder steel
• 6 teentjes knoflook, bovenste 1–2 cm afgesneden
• 100 ml extra vierge olijfolie
• 2 el sherry azijn (optioneel, voor een frisse touch)
• 1 handje verse koriander, grof gehakt

Optional with yogurt mint sauce:

• 200 g volle Griekse yoghurt
• 1 kleine teen knoflook, fijngehakt of geperst
• 1 el citroensap
• 1–2 el fijngehakte verse munt

Step 1 - Preheat the oven: Preheat the oven to 200 ° C (hot air 180 ° C).

Step 2 - Marinate: In a large bowl, mix the chicken legs with 3 tbsp olive oil, 4 tbsp traybake mix and some black pepper. Leave in while preparing the rest.

Step 3 - Filling baking dish: Divide the potatoes, chickpeas, tomatoes, peppers and the whole ball of garlic on a large baking dish or baking sheet. Sprinkle with the remaining olive oil (approx. 150 ml) and optionally the sherry vinegar. Place the chicken on top of the vegetables, skin up.

Step 4 - Roasting: Bake in the oven for 45-50 minutes until the chicken is golden brown and cooked, and the potatoes and chickpeas are crispy. Bed halfway with some frying fluid.

Step 5 - Serve: Garnish with the fresh coriander and serve directly from the dish, possibly with crispy bread.

For the yogurt coin sauce:

Mix all ingredients in a bowl until a smooth, fresh sauce. Let it stand for 10 minutes so that the flavors cancel well. Serve cold.