Lemon Za'atar Chicken & Potatoes Traybake

One delicious tray and you are done! Juicy chicken thighs roasted with zesty lemon, olive oil and fragrant za’tar, served with crispy golden spuds and a fresh, salty feta and tomato salad. This one is the perfect balance of comforting and fresh. Za’atar is a traditional Middle Eastern spice blend, usually made from a mix of dried thyme (or other herbs like oregano or marjoram), toasted sesame seeds and sumac - it's great sprinkled on veggies and meat for an instant flavour boost.

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Ingredients

potato 1 kg (chopped)
lemon 2 (zest & juice)
bone in chicken thighs 1 kg
za'atar 2 tbsp
red onion 1 (chopped)
cherry tomatoes 400 g (halved)
feta 200 g (crumbled)

Method

Roast the chicken & potatoes

Preheat the oven to 200C/180C fan.
Dice the potatoes into smallish cubes (no need to peel). Zest and juice the lemon.
Add the potatoes, chicken thighs, lemon zest and juice, za'atar to a large baking tray.
Give it a good mix, season with salt and pepper, then lay the chicken thighson top of the potatoes.
Roast in the oven for 20 minutes, after this time, move the chicken thighs to one side on the tray, give the potatoes a good mix, then roast for a further 15-20 mins.

Make the feta salad

Chop the red onion and cherry tomatoes, then add to a bowl. Crumble in the feta, season with salt and pepper and toss gently with a drizzle of oil. You can also add a sprinkle of za'atar if you like.

Plate Up

Load up your plates with the chicken and potatoes and the feta salad, get stuck in and enjoy!

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