Egyptian Chicken Traybake
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Egyptian Chicken Traybake

Egyptian Chicken Traybake

Ingredients

Method

  • 4 potatoes, cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp za’atar
  • 2 tsp each sumac and paprika
  • 2 garlic cloves, crushed
  • 2 lemons, 1 sliced, 1 juiced
  • 8 whole chicken thighs
  • 2 red onions, cut into chunks
  • 100g pitted olives
  • Chopped parsley
  • Boil the potato wedges for 5 mins in salted water, then drain and leave to cool. Meanwhile, mix the oil, za’atar, paprika, sumac, garlic, lemon juice and some salt and pepper to make a paste, then mix with the chicken, onion, olives and sliced lemon in a baking tray. Tip in the potato wedges and toss together to coat.
  • Cook in the oven at 200C for 35 mins, or until the chicken is golden and cooked through. Scatter with chopped parsley, and serve with some yoghurt dressing or anything else you fancy.
35 mins
4 serving

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