Traybake Za'atar Chicken with Chickpeas & Lemon

Ingredients

• 6 oz (165 g) boneless chicken thigh
• 3/4 cup (120 g) chickpeas, rinsed
• 1/2 (55 g) red onion
• 2 tsp (10 ml) extra-virgin olive oil
• 1 3/4 tsp (5 g) za’atar
• 1 (120 g) tomato
• 2 garlic cloves
• 1 tbsp (15 ml) tahini
• 1 tbsp (15 ml) lemon juice
• 1 1/2 tbsp (6 g) mint, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 200°C (400°F) with a baking tray inside.
2. Toss the chicken, chickpeas and onion with the oil and za’atar, spread them in one layer on the hot pan, roast 18 minutes.
3. Add the tomato wedges and garlic for 7 minutes more, until the chickpeas crisp and the chicken reads 74°C (165°F).
4. Whisk the tahini with the lemon juice and a spoonful of water, spoon it onto the plate, tip the pan over it and scatter the mint.