Zaatar Chicken Traybake with Lemon, Onion and Tomatoes
Why this recipe works
- One-tray cooking: The chicken, onions, tomatoes and lemon roast together, so the vegetables absorb the seasoned juices as the chicken cooks.
- Herby, savoury depth: Za’atar, garlic, olive oil and lemon create a simple coating with brightness, warmth and a gently earthy finish.
- Golden skin: Patting the chicken dry and roasting it skin-side up helps the thighs brown well while staying juicy underneath.
Get the most out of this recipe
Ingredient notes
- Use bone-in, skin-on thighs: They stay juicy during high-heat roasting and the skin protects the meat while it browns.
- Choose a fragrant za’atar: A fresh, aromatic blend gives the traybake its distinctive herby, sesame-rich character.
- Refresh with lemon: A squeeze of roasted lemon at the end sharpens the pan juices if they taste too rich.
Texture tips
- Keep the skin exposed: Arrange the thighs skin-side up and avoid covering them with tomatoes or onions so the surface can roast rather than steam.
- Use a roomy tray: Giving the chicken and vegetables space helps moisture evaporate and encourages better browning.
Make-ahead tips
- Prep ahead: The onions can be cut and the chicken seasoned in advance, then kept chilled until ready to roast.
- Reheat on a tray: Warm leftovers on a baking tray at 200°C (390°F) until piping hot, then add lemon to brighten the juices.
- Freeze cooked portions: Cool completely before freezing the cooked chicken and vegetables, then defrost overnight in the fridge before reheating.
Authenticity notes
- Za’atar context: Za’atar is closely associated with Levantine cooking and usually brings a mix of dried herbs, sesame and tangy sumac.
- Traybake format: The roasting-tray method is a practical home-cooking adaptation rather than a strict traditional preparation.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the chicken thighs dry and put them in a large bowl.
- Add the za'atar, juice of half the lemon, olive oil, garlic, fine sea salt and black pepper, then toss well to coat. Cut the remaining lemon half into wedges.
- Peel and cut the red onions into thick wedges. Tip the onions and cherry tomatoes onto a large baking tray and toss with any seasoning left in the bowl.
- Nestle the chicken thighs skin-side up among the vegetables and tuck the lemon wedges around the tray. Roast for 35 to 40 minutes, turning the tray once, until the skin is deeply golden and the chicken is cooked through.
- Rest the traybake for 5 minutes so the juices settle. Warm the naan bread in the oven for the last 2 to 3 minutes, then serve alongside to scoop up the tomatoes, onions and pan juices.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best colour and crisp skin, make sure the chicken thighs are well dried before seasoning and keep them skin-side up throughout roasting.
- If the tray looks dry partway through cooking, squeeze one of the roasted lemon wedges over the chicken and vegetables to loosen the pan juices.
Substitutions
- Replace Chicken thighs with Chicken drumsticks, keeping the skin on and roasting until cooked through.
- Replace Naan bread with Pita bread, warmed briefly in the oven before serving.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray at 200°C (390°F) until piping hot; add a squeeze of lemon to refresh the juices. Freeze the cooked chicken and vegetables for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Gluten Wheat
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