Middle Eastern Chicken Traybake

Serves

6

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

For the marinade:
  2.2 lb (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 traybake:
  2 large carrots, sliced lengthwise
  1 large zucchini, chopped
  2 red onions, quartered
  4 to 5 cloves garlic, skin on, crushed
  14 oz (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, to taste
  1.7 fl oz (50 ml) water
  large handful of fresh cilantro, chopped
  6 tbsp mint yogurt, for serving (or sub Greek yogurt)

Nutrition

(Per Serving)

Calories

313

Fats

9 g

Protein

39 g

Carbs

19 g

Instructions

  • Preheat your oven to 355°F (180°C).
  • In a bowl, combine the chicken thighs with the marinade ingredients, stir well to combine, and set aside to marinate.
  • Combine the carrots, zucchini, red onions, crushed garlic, and chickpeas in a large baking tray with sides. Add the harissa paste, za'atar, and cumin. Then drizzle with olive oil. Mix well to ensure the vegetables are evenly coated in the spice mixture.
  • 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 cilantro and a drizzle with mint yogurt. Serve with warm couscous or rice (not included in nutritional breakdown).