Za'atar Lemon Chicken Thigh Traybake with Potatoes and Olives
Bone-in chicken thighs, potato wedges, red onion and olives are coated in a lemony za'atar and sumac paste and roasted on a single tray until the skin is crisp. It is an easy, hands-off family dinner with bright Middle Eastern flavors and very little cleanup.
Preparation Steps
Put the potato wedges in a pan of cold salted water, bring to a boil and cook for 3 minutes. Drain well and let them cool and steam-dry.
Heat the oven to 400°F (200°C), or 350°F (180°C) for a convection oven.
In a large bowl, stir together the olive oil, za'atar, sumac, paprika, garlic, lemon juice and salt to make a paste.
Add the chicken thighs, red onion, olives, lemon slices and parboiled potatoes and toss until everything is well coated.
Spread the vegetables over a large roasting tray and sit the chicken thighs on top, skin side up, so the skin crisps.
Roast for 35 to 45 minutes, until the skin is golden, the potatoes are tender and the chicken reaches 165°F (74°C) near the bone with clear juices.
Scatter with parsley and serve with spoonfuls of yogurt.
Tips & Variations
- Use a large tray so everything sits in one layer; crowded vegetables steam instead of browning.
- Boneless thighs cook in about 25 minutes, and sweet potatoes or butternut squash can replace the potatoes.
- Refrigerate leftovers for up to 3 days, or freeze for up to 2 months. Reheat in the oven until steaming hot all the way through.
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