Za’atar & lemon chicken traybake
Combine Lebanese spices, crispy chicken and vegetables to create the most delicious prep-ahead one-pan meal. Simply tip onto a tray to cook when you’re ready
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Prep:15 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 667
-
fat 33g
-
saturates 8g
-
carbs 49g
-
sugars 0g
-
fibre 9g
-
protein 38g
-
salt 2.6g
Ingredients
- 4 medium floury potatoes , cut into wedges
- 3 tbsp olive oil
- 2 tbsp za’atar
- 2 tsp sumac
- 1 tsp paprika
- 2 garlic cloves , crushed
- 2 lemons , 1 juiced and 1 sliced
- 8 bone-in, skin-on chicken thighs
- 2 red onions , cut into chunks
- 100g mixed olives , pitted
- small handful of parsley , finely chopped
- natural yogurt , to serve
Method
Put the potato wedges in a saucepan of salted, cold water, bring to the boil and cook for 3 mins. Drain and leave to cool.
Mix the olive oil with the za’atar, sumac, paprika, garlic, lemon juice and 1 tsp salt in a large bowl to create a paste. Add the chicken thighs, red onion chunks, olives and the sliced lemon. Tip in the cooled potato wedges and toss everything well in the spice paste.
Heat the oven to 200C/180C fan/gas 4. Tip everything onto a baking tray arranging the chicken thighs on top. Cook for 35-40 mins until golden. To serve, scatter with the parsley and top with some yogurt Otherwise, leave to cool, put in a container and freeze.
