This Za'atar Potato and Chicken Traybake is the kind of comforting dinner that feels effortless but delivers big flavour. Juicy roasted chicken legs, soft potatoes, lemon, garlic, and warm Middle Eastern spices all come together in one tray for a deeply satisfying meal.
The chicken roasts until golden while the potatoes soak up every bit of the rich pan juices. A final lemony za'atar sauce poured over halfway through creates the most flavourful finish.
Simple ingredients, minimal prep, and one tray. Exactly the kind of dinner you will come back to again and again.
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Why You Will Love This Recipe
- Everything cooks in one tray which means minimal washing up
- Chicken legs stay juicy while the skin turns beautifully golden
- Potatoes absorb all the lemon, garlic, and roasting juices
- Za'atar and sumac bring earthy, tangy Middle Eastern flavour
- Aleppo pepper adds warmth without overpowering heat
- The final sauce creates a rich, glossy finish perfect for scooping up with bread
- It is comforting, deeply savoury, and ideal for family dinners or meal prep.
What is Za'atar?
Za'atar is a Middle Eastern spice blend usually made with herbs, sesame seeds, and sumac. It has an earthy, nutty, citrusy flavour that pairs beautifully with roasted chicken and potatoes.
In this recipe, it builds flavour in both the marinade and finishing sauce, giving the traybake its signature warmth and depth.
Ingredients and Why They Matter
Chicken Legs - Bone-in, skin-on chicken legs stay juicy during roasting while adding flavour to the potatoes and sauce.
Za'atar - The key flavour in the dish. Herby, earthy, and slightly tangy.
Sumac - Adds brightness and acidity that balances the richness of the chicken.
Aleppo Pepper - Brings gentle warmth and subtle sweetness without making the dish overly spicy.
Lemon Juice and Zest - Freshens the entire traybake and cuts through the richness.
Garlic Cloves, Garlic Powder and Onion Powder - Adds savoury depth and richness throughout the dish.
Potatoes - They absorb all the roasting juices and become soft inside with crisp edges.
Chicken Stock - Creates a rich roasting sauce that keeps everything flavourful and moist.
Salt and Pepper - For seasoning
Olive Oil - To bind the marinade to the Chicken and for flavour
How to Make Za'atar Potato and Chicken Traybake
Prepare the chicken - Pat the chicken legs dry with paper towels.
Marinate the chicken - In a bowl, mix olive oil, za'atar, sumac, onion powder, Aleppo pepper, garlic, lemon juice, lemon zest, salt, and black pepper. Rub the marinade all over the chicken, making sure it is fully coated, including under the skin if possible. If you have time, marinate overnight or for at least 2 hours for deeper flavour.
Assemble the tray - Add the diced potatoes to a large baking tray. Place the marinated chicken on top and pour over any remaining marinade. Cover the tray tightly with foil.
Bake covered - Bake at 200°C for 30 minutes covered.
This helps the potatoes soften while keeping the chicken juicy.
Make the lemon za'atar sauce - In a bowl, whisk together:
Lemon juice, Za'atar, Garlic, Olive oil, Chicken stock, Salt and pepper.
Finish uncovered - Remove the foil and pour the sauce over the tray. Return to the oven uncovered and bake for another 30 to 45 minutes until the chicken skin is golden and crisp, the potatoes are tender with crispy edges and the sauce has reduced slightly. Spoon the tray juices over the chicken before serving.
Tips and Tricks
- Patting the chicken dry helps the skin roast better
- Marinating overnight gives the best flavour
- Do not cut the potatoes too small or they may become too soft
- Add the sauce later so the garlic does not burn
- Spoon the pan juices over everything before serving
- Serve with flatbread to soak up the sauce
Storage
Fridge
Store leftovers in an airtight container for up to 3 days.
Reheating
Reheat uncovered in the oven for the best texture and crispy skin.
Freezing
The chicken freezes well for up to 2 months, though the potatoes may soften slightly after thawing.
Serving Suggestions
This Za'atar Potato and Chicken Traybake pairs beautifully with fresh Turkish and Middle Eastern-style salads, dips, and flatebread breads. The rich roasted chicken, lemony sauce, and crispy potatoes work especially well with sharp, refreshing sides that bring balance and freshness to the meal. Serve with salads such as -
Cacik or Garlic Yoghurt
Hummus
Shepherd's Salad - Or any Salad with Tomato, Cucumber, Onion
Pickles and Chillies
More Global Chicken Recipes:
Moroccan Chicken with Preserved Lemon & Harissa
Kabsa (Machboos): the Middle East's iconic Chicken and Rice Dish
Fesenjan (Persian Chicken, Pomegranate, Walnut Stew)
Musakhan (Palestinian Sumac Chicken on Taboon Bread)
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📖 Recipe
Za'atar Potato and Chicken Traybake
Ingredients
Chicken Marinade
- 5 Chicken Leg Quarters Skin On
- 3 tablespoon Olive Oil
- 1 teaspoon Zataar
- 1 teaspoon Sumac
- 1 teaspoon Onion Powder
- 2 teaspoon Aleppo Pepper
- 4 Garlic Cloves Crushed
- 1 Lemon Juice and Zest
- Salt
- ¼ teaspoon Ground Black Pepper
Traybake
- 4 Potatoes Peeled and diced
Zataar and Lemon Sauce
- 2 Lemons Juice only
- 1 teaspoon Zataar
- 1 whole Garlic Bulb skin removed and cloves crushed
- 3 tablespoon Olive Oil
- 120 ml Chicken Stock
- Salt and Pepper
Instructions
- Prepare the chicken - Pat the chicken legs dry with paper towels.
- Marinate the chicken - In a bowl, mix olive oil, za'atar, sumac, onion powder, Aleppo pepper, garlic, lemon juice, lemon zest, salt, and black pepper. Rub the marinade all over the chicken, making sure it is fully coated, including under the skin if possible. If you have time, marinate overnight or for at least 2 hours for deeper flavour.
- Assemble the tray - Add the diced potatoes to a large baking tray. Place the marinated chicken on top and pour over any remaining marinade. Cover the tray tightly with foil.
- Bake covered - Bake at 200°C, Gas Mark 6 for 30 minutes covered in a layer of foil.This helps the potatoes soften while keeping the chicken juicy.
- Make the lemon za'atar sauce - In a bowl, whisk together Lemon juice, Za'atar, Garlic, Olive oil, Chicken stock, Salt and pepper.
- Finish uncovered - Remove the foil, turn the heat up to 220°C and pour the sauce over the Chicken and Potatoes. Return to the oven uncovered and bake for another 30 to 45 minutes until the chicken skin is golden and crisp, the potatoes are tender with crispy edges and the sauce has reduced slightly. Spoon the tray juices over the chicken before serving.
Notes
Tips and Tricks
- Patting the chicken dry helps the skin roast better
- Marinating overnight gives the best flavour
- Do not cut the potatoes too small or they may become too soft
- Add the sauce later so the garlic does not burn
- Spoon the pan juices over everything before serving
- Serve with flatbread to soak up the sauce
Storage
FridgeStore leftovers in an airtight container for up to 3 days. Reheating
Reheat uncovered in the oven for the best texture and crispy skin. Freezing
The chicken freezes well for up to 2 months, though the potatoes may soften slightly after thawing.
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