Greek Lemon Potato & Chickpea Traybake

Gather

Ingredients

• 2 lb Yukon Gold potatoes, wedges
• 1 can chickpeas, drained
• 1 lemon, zest and juice
• 3 tbsp olive oil
• 3 garlic cloves, smashed
• 1 tsp dried oregano
• ½ cup vegetable broth
• Parsley and flaky salt

Make

Method

1. 01Heat oven to 425°F and toss potatoes, chickpeas, lemon, oil, garlic, oregano, salt, and pepper in a roasting pan.
2. 02Pour broth around the potatoes and roast 25 minutes.
3. 03Turn everything, then roast 20 to 25 minutes more until the potatoes are crisp and the pan is nearly dry.
4. 04Finish with parsley, extra lemon zest, and flaky salt; serve warm with a green salad.