One tray Middle Eastern Chicken and Potato Traybake

Safira

This Middle Eastern Chicken Traybake is packed with warming spices, juicy roasted chicken quarters, potatoes, onions, and citrus marinade. An easy one-pan dinner full of bold flavour.

5 from 2 votes

Print Recipe

Cook Time 1

Marinade 30

Total Time 1 30

Course Dinner

Cuisine Middle Eastern

Servings

Calories 509 kcal

Ingredients

Chicken Marinade

3 lb Chicken Drumsticks and Thighs mixed Skinless
4 tablespoon Olive Oil
3 tbsp Plain Greek Yoghurt
2 tablespoon Lemon Juice
2 tablespoon Orange Juice
1 teaspoon Coriander Powder
1 teaspoon Aleppo Pepper
2 teaspoon Garlic Powder
2 teaspoon Onion Powder
2 teaspoon Smoked Paprika
2 teaspoon Onion Powder
1 teaspoon Salt
Pinch Chilli Flakes
1 tablespoon Mixed herbs
1 tablespoon Brown Sugar
½ teaspoon Ground black pepper
1 ½ tablespoon Shawarma seasoning or baharat spice mix
¼ teaspoon Cardamom powder
½ teaspoon Ground turmeric
1 teaspoon Sumac

Potatoes and Onion

8 Medium Potatoes Quartered
1 Onion Cut into thick slices

Instructions

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.

Notes

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.

Nutrition

Calories: 509kcalCarbohydrates: 86gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 1mgSodium: 634mgPotassium: 1973mgFiber: 11gSugar: 9gVitamin A: 764IUVitamin C: 95mgCalcium: 95mgIron: 4mg

Keyword Middle eastern chicken and potato traybake

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