One-Pan Red Adjika Chicken, Veg & Chickpeas

Busy week? When schedules stack, you need dinners that tick every box: quick, colourful, nourishing, and downright craveable - just like this One-Pan Red Adjika Chicken, Veg & Chickpeas, a weeknight lifesaver where everything roasts together and adjika does the heavy lifting on flavour. One spoon of Red Adjika blends tomato-garlic depth with warming Georgian spices that transform basic veg into something you’ll want seconds of. Chickpeas add fibre and plant protein so plates feel complete, and the whole tray hits the table with almost no fuss.

Because adjika is a concentrated seasoning paste, you keep the ingredient list short and the method simple. Brush, toss, roast. Dinner that makes weekday life feel a little easier.

Ingredients (serves 4)

• 6 bone-in chicken thighs, skin on

• 1 red onion, cut into wedges

• 1 red pepper and 1 yellow pepper, cut into strips

• 1 courgette, sliced into half-moons

• 1 tin chickpeas, drained and rinsed

• 2 tbsp olive oil

• 2 heaped tbsp Red Adjika

• Zest and juice of ½ lemon

• Small bunch parsley, chopped (optional)

Seasoning note: adjika is already flavour-packed. Always taste before adding extra salt.

Method (fast & fool-proof)

1. Heat the oven to 220°C (fan 200°C) and line a large tray.

2. Make adjika oil. Whisk olive oil, Red Adjika, and lemon zest in a small bowl.

3. Tray it up. Toss onion, peppers, courgette, and chickpeas with half the adjika oil on the tray. Nestle in chicken thighs and brush them with the remaining adjika oil.

4. Roast 25–30 minutes until the chicken reads 75°C and the veg edges caramelise.

5. Finish. Squeeze over lemon juice, scatter parsley, and serve.

Why this is a healthy go-to

• Protein + fibre: chicken and chickpeas keep you full for longer.

• Colour = variety: peppers, onion, and courgette bring vitamins and antioxidants.

• Cook method matters: roasting intensifies natural sweetness, so kids actually eat the veg.

• Short ingredient list: thanks to adjika, you get big flavour without a dozen jars.

Make it milder (for little palates)

Use 1½ tbsp adjika across the whole tray, then pop the jar on the table so heat-seekers can add more to their plates.

Swaps, upgrades & freezer-friendly moves

• Veg swap: broccoli florets or halved carrots roast beautifully.

• Protein swap: boneless thighs (22–25 min) or firm tofu cubes (toss with cornflour and adjika oil).

• Tomato pops: add 100 g cherry tomatoes for the final 10 minutes.

• Freezer prep: toss raw chicken in adjika oil and freeze in a bag; thaw overnight and roast with fresh veg.

What to serve with it

• A spoon of thick yogurt or labneh on each plate.

• Wholegrain couscous or brown rice for bigger appetites.

• A crisp leafy salad with lemon for brightness.

Leftovers & lunchbox tip

Shred leftover chicken and toss with the tray veg, chickpeas, a squeeze of lemon and a tiny extra dot of Red Adjika. Pack cold with rocket or spinach - it becomes tomorrow’s satisfying lunch bowl.