Za’atar & lemon chicken traybake
- Total time
- 50 min
- servings
- 4 servings
- Dish type
- Main dish
Prep
15 min
Cook
35 min
Total time
50 min
Ingredients
Ingredients
- 4 medium floury potatoes cut into wedges
- 3 c. à soupe olive oil
- 2 c. à soupe za’atar
- 2 c. à café sumac
- 1 c. à café 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
- 100 g mixed olives pitted
- small handful of parsley finely chopped
- natural yogurt to serve
Method
- 1
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.
- 2
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.
- 3
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.
Nutrition
- calories
- 667 calories
- fatContent
- 33 grams fat
- fiberContent
- 9 grams fiber
- sugarContent
- 7 grams sugar
- sodiumContent
- 2.6 milligram of sodium
- proteinContent
- 38 grams protein
- carbohydrateContent
- 49 grams carbohydrates
- saturatedFatContent
- 8 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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