Green Gem salad
This fresh salad is very low in fat, a perfect accompaniment to heavy BBQ food
Za’atar & lemon chicken traybake
Serves 4
Easy
Prep:
Cook:
Combine Lebanese spices, crispy chicken and vegetables to create the most delicious prep-ahead one-pan meal. Simply tip onto a tray to cook when you're ready
Skip to ingredients
- 4 medium floury potatoescut into wedges
- 3 tbsp olive oil
- 2 tbsp za’atar
- 2 tsp sumac
- 1 tsp paprika
- 2 garlic clovescrushed
- 2 lemons1 juiced and 1 sliced
- 8 bone-in, skin-on chicken thighs
- 2 red onionscut into chunks
- 100g mixed olivespitted
- small handful of parsleyfinely chopped
- natural yogurtto serve
Nutrition: Per serving
- kcal667
- fat33g
- saturates8g
- carbs49g
- sugars7g
- fibre9ghigh
- protein38g
- salt2.6g
Method
step 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.
step 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.
step 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.
