One tray Middle Eastern Chicken and Potato Traybake

This Middle Eastern Chicken Traybake is one of those comforting, flavour-packed dinners that feels impressive while being incredibly easy to make.

Jump to:

• Why You Will Love This Recipe
• What Makes This Traybake So Flavourful?
• Ingredients and Why They Matter
• How to Make Middle Eastern Chicken Traybake
• Tips and Tricks
• Storage
• Serving Suggestions
• 📖 Recipe

Juicy chicken quarters are marinated in yoghurt, citrus, garlic, warming spices, and olive oil, then roasted over potatoes and onions until golden, tender, and deeply fragrant.
Everything cooks together in one tray, allowing the potatoes to soak up all the rich roasting juices while the chicken skin turns beautifully golden under the grill.
It is rustic, cosy, and perfect for family dinners, meal prep, or feeding a crowd.

Why You Will Love This Recipe

• Everything cooks in one tray for easy prep and minimal washing up
• The chicken stays incredibly juicy thanks to the yoghurt marinade
• Potatoes absorb all the citrus, spices, and roasting juices
• Full of warm Middle Eastern flavours without complicated ingredients
• Perfect for meal prep or family-style dinners
• Crispy golden chicken skin with soft, flavourful potatoes underneath

What Makes This Traybake So Flavourful?

The marinade does all the heavy lifting here. Greek yoghurt tenderises the chicken while lemon and orange juice brighten the entire dish. Shawarma seasoning, baharat, sumac, Aleppo pepper, cardamom, and smoked paprika create layers of warmth, earthiness, sweetness, and gentle heat.
Roasting everything together means the potatoes and onions absorb all those flavours as the chicken cooks.

Ingredients and Why They Matter

Chicken Quarters or Chicken Legs and Thighs
Bone-in, skin-on chicken quarters stay juicy during roasting and release flavour into the potatoes and onions underneath.

Greek Yoghurt
Tenderises the chicken and helps the marinade cling properly while keeping the meat juicy.

Lemon and Orange Juice
Add brightness, balance, and gentle sweetness that cuts through the richness of the chicken.

Olive Oil
Helps carry the spices through the tray while keeping the chicken moist during roasting.

Shawarma Seasoning or Baharat
The key flavour base in the recipe. Warm, earthy, aromatic, and deeply savoury.

Aleppo Pepper
Adds warmth and subtle sweetness without making the dish too spicy.

Smoked Paprika
Brings warmth, smokiness, and colour to the marinade.

Sumac
Adds tanginess and brightness that balances the rich roasted flavours.

Cardamom
Adds subtle warmth and depth in the background.

Brown Sugar
Helps balance the spices and encourages caramelisation while roasting.

Potatoes
Absorb all the roasting juices while becoming soft inside and golden around the edges.

Onions
Roast down into sweet, caramelised layers that flavour the entire tray.

How to Make Middle Eastern Chicken Traybake

Prepare the potatoes and onions
Peel the potatoes and cut them into roughly 1-inch pieces.
Add them to a large baking tray along with the sliced onion.

Make the marinade
In a large bowl, mix together Greek yoghurt, Olive oil, Lemon juice, Orange juice,Shawarma seasoning or baharat, Coriander powder, Aleppo pepper, Garlic powder, Smoked paprika, Onion powder, Salt, Mixed herbs, Brown sugar, Black pepper, Cardamom, Turmeric, Sumac. Mix until smooth and fully combined.

Marinate the chicken
Coat the chicken quarters thoroughly in the marinade. Make sure to rub some of the marinade underneath the skin if possible for deeper flavour. If you have time, marinate for at least 30 minutes - 2 hours or overnight for the best results.

Assemble the tray
Place the marinated chicken over the potatoes and onions.
Pour over any remaining marinade.
Cover the tray tightly with foil.

Bake covered
Bake at 220°C (425°F) for 45 to 55 minutes covered.
Cooking covered first helps keep the chicken juicy while allowing the potatoes to soften and absorb flavour.

Finish uncovered under the grill
Remove the foil and place the tray under the grill for a few minutes until the chicken skin becomes golden and crisp and the edges of the potatoes caramelise slightly.

Note - Keep an eye on it to prevent burning.

Tips and Tricks

• Marinating overnight gives the deepest flavour
• Adding marinade underneath the skin makes a huge difference
• Cut potatoes evenly so they cook at the same rate
• Covering the tray first prevents the chicken from drying out
• Finishing under the grill creates crispy skin and caramelised edges
• Spoon the tray juices over everything before serving

Storage

Fridge
Store leftovers in an airtight container for up to 3 days.

Reheating
Reheat uncovered in the oven or air fryer for the best texture.

Freezing
The chicken freezes well for up to 2 months.

Serving Suggestions

This traybake pairs beautifully with:

• Turkish onion salad
• Garlic yoghurt
• Cacık
• Ezme
• Warm flatbread
• Hummus
• Pickled chillies
• Rice or bulgur wheat
• Chopped parsley and lemon wedges
• For a full Middle Eastern-style spread, serve everything family-style in the centre of the table with dips, salads, and warm bread.

More Chicken Traybake recipes:

Za'atar Potato and Chicken Traybake

Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata


Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta

Roast Chicken and Butternut Squash Traybake

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