Za’atar & lemon chicken traybake

• floury potatoes↗4 medium

  cut into wedges

• olive oil↗3 tbsp tbsp
• za’atar2 tbsp tbsp
• sumac2 tsp tsp
• paprika↗1 tsp tsp
• garlic cloves↗2

  crushed

• lemons↗2

  1 juiced and 1 sliced

• bone-in, skin-on chicken thighs8
• red onions↗2

  cut into chunks

• mixed olives100g g

  pitted

• parsley↗small handful of

  finely chopped

• natural yogurt↗

  to serve

Step-by-step instructions

1. 1

   Put the potato wedges in a saucepan of salted, cold water, bring to the boil and cook for 3 mins. Drain and leave to cool.

2. 2

   Mix the olive oil with the za’atar, sumac, paprika, garlic, lemon juice and 1 tsp salt in a large bowl to create a paste. Add the chicken thighs, red onion chunks, olives and the sliced lemon. Tip in the cooled potato wedges and toss everything well in the spice paste.

3. 3

   Heat the oven to 200C/180C fan/gas 4. Tip everything onto a baking tray arranging the chicken thighs on top. Cook for 35-40 mins until golden. To serve, scatter with the parsley and top with some yogurt Otherwise, leave to cool, put in a container and freeze.