Zaatar Lemon Chicken and Chickpea Traybake

Chicken thighs roast over chickpeas and red onion in this easy one-tray dinner. The chickpeas soak up the lemony cooking juices while Middle Eastern Zaatar brings its sesame and herb flavour to the chicken. Serve with warm flatbreads to scoop up everything left in the tray.

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Serves: 4 · Prep: 10 mins · Cook: 40–50 mins

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Ingredients

For the traybake

• 4 bone-in, skin-on chicken thighs (800–900 g)
• 2 × 400 g tins chickpeas, drained (about 480 g)
• 2 red onions, cut into wedges
• 1 lemon, cut into wedges
• 20 g Spice Cartel Middle Eastern Zaatar
• 2 tbsp olive oil
• 100 ml water

Method

1. Build the base. Heat the oven to 210°C conventional / 190°C fan. Put the chickpeas and red onion in a roasting tray. Toss with 1 tablespoon of oil and 5 g of the Zaatar. Pour in the water and tuck the lemon wedges around the tray.
2. Season the chicken. Pat the chicken dry with kitchen paper. Rub with the remaining tablespoon of oil and 15 g Zaatar. Sit the thighs skin-side up on top of the chickpeas, leaving a little space between them.
3. Roast. Roast for 40–50 minutes, checking larger thighs may need longer. If the sesame coating colours too quickly, cover the chicken loosely with foil. Add a splash of water if the chickpeas start to dry out.
4. Check and serve. Check the thickest part of each thigh, away from the bone, reaches 75°C for at least 30 seconds. Stir the chickpeas through the tray juices and serve with the chicken and roasted lemon wedges.

Serving ideas and cooking tips

• Use a tray that holds the chicken in a single layer. A very large tray can dry the chickpeas before the chicken is ready.
• Warm flatbreads or a cucumber salad make easy accompaniments.
• This blend contains sesame. Check the current pack for the full ingredient and allergen information.

Ready to cook? Buy Spice Cartel Middle Eastern Zaatar and keep the recipe card handy in the kitchen.