Paprika Potato & Chickpea Tray Bake
A sheet pan of golden potatoes, chickpeas, and red pepper makes a useful dinner base or generous side. Smoked paprika and garlic powder coat every bite, and parsley brightens the tray at the end. Start the potatoes first so the chickpeas do not dry out while the centers cook.
Jump to recipe · Browse more recipes
15 minutes prep · 35–40 minutes cooking · Serves 4
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
- 1 can (15 ounces) chickpeas, drained, rinsed, and dried
- 1 large red bell pepper, cut into thick strips
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons smoked paprika, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- Lemon wedges, for serving
How to make it
Heat the oven to 425°F. Lightly oil a large rimmed baking sheet or line it with oven-safe parchment.
Toss potatoes with 1 tablespoon oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Spread out and roast for 15 minutes.
Toss chickpeas and pepper with the remaining oil, paprika, garlic powder, and salt, plus oregano and black pepper. Add to the pan and turn the potatoes.
Roast for another 20–25 minutes, turning once, until the potatoes are tender in the center and browned outside. Use a second pan if the vegetables overlap heavily.
Sprinkle with parsley and serve with lemon wedges. For a fuller meal, add a green salad or a spoonful of plain yogurt on the side.
Tips for a better result
Cut potatoes evenly and check a larger piece with a fork. Crowding traps steam, so two spacious trays are better than one crowded tray. Smoked paprika adds aroma; use sweet paprika if you prefer a gentler flavor.
Substitutions and serving ideas
Swap the red pepper for yellow pepper. Add chili flakes if you enjoy heat. For meal prep, pack the cooked tray bake separately from any yogurt or salad.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Why are my potatoes soft instead of browned? They may be crowded or wet. Dry them before seasoning, leave space around the pieces, and give the pan enough time in the hot oven.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.