Middle Eastern Chicken Traybake
This easy, one-pan dinner is packed with flavour! Juicy chicken thighs are marinated in aromatic Middle Eastern spices, then roasted with veggies until golden and delicious. Top it off with a zesty yoghurt drizzle for the perfect fuss-free meal.
Ingredients
For the marinade:
- 1 kg boneless skinless chicken thighs
- 1 tsp ground cumin
- 1 tbsp za'atar spice
- 1 tbsp harissa paste
- 1 tsp olive oil
For the tray:
- 2 large carrots, sliced lengthwise
- 1 large zucchini, chopped
- 2 red onions, quartered
- 4-5 cloves garlic, skin on & crushed
- 400 g can chickpeas, drained
- 1 heaped tbsp. harissa paste
- 1 heaped tbsp. za'atar spice
- 1 tbsp ground cumin
- 1 tsp olive oil
- sea salt & black pepper
- 50 ml water
- large handful of fresh coriander, for serving
- 6 tbsp Greek yogurt, for serving
Instructions
- Preheat your oven to 180°C.
- In a bowl, combine the chicken thighs with the marinade ingredients, stir well to combine and set aside to marinate.
- In a large baking tray with sides, combine the carrots, zucchini, red onions, crushed garlic and chickpeas. Now add the harissa paste, za'atar, cumin and drizzle with olive oil. Mix well.
- Place the marinated chicken thighs on top of the vegetables. Season with salt and pepper and add the water to the tray.
- Bake in the hot oven for 45 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Once cooked, garnish with fresh coriander and a drizzle with Greek yogurt. Serve with warm couscous or rice (not included in nutritional breakdown).