Za’atar Chicken Tray Bake



3 chicken drumstick, with skin
3 chicken thighs, with skin
½ Zaytuna Olive Oil
¼ cup Za’atar
¼ cup Sumac
1 tbsp Supreme Coarse Black Pepper
1 tsp Supreme Cinnamon Powder
Juice of 1 lemon
Salt to taste
3 tin Supreme Chickpeas, drained.
1 lemon sliced
3 large red onions, roughly sliced
15 baby potatoes
2 cups chicken stock

Chopped parsley
⅓ cup Supreme Almond flakes, lightly toasted


In a bowl, mix together olive oil, za’atar, sumac, black pepper, Juice of 1 lemon and salt. Pour over chicken and mix well. Marinate in the fridge for 6 hours or overnight. Preheat oven to 180°c. Evenly layer chickpeas, red onions, baby potatoes, chicken and lemon slices in a large roasting tray. Pour chicken stock into the tray then bake uncovered for 1 hour or until chicken is fully cooked. Garnish with chopped parsley and toasted almond flakes.

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