Middle Eastern Chicken Thigh Tray Bake

By Basima

Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 tbsp olive oil
• Juice of 1 lemon
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground paprika (smoked )
• 1½ tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp cinnamon
• ½ tsp allspice (or baharat ½–1 tsp chili flakes (optional)
• 1½ tsp salt
• ½ tsp black pepper
• 500 g (1 lb) potatoes, cut into cubes
• 2 bell peppers, sliced (red)
• 1 large head of broccoli, cut into florets

Method

1. In a large bowl, mix olive oil, lemon juice, garlic, spices, salt, and pepper.

2 . Add chicken thighs and rub well

3. Marinate for a minimum of 30 minutes

4. Preheat oven to 220°C / 425°F

5. Toss potatoes with 1–2 tbsp olive oil Salt & pepper. Spread on a tray and roast for 15 minutes

6. Add Chicken & Peppers

7. Remove tray from oven:

8. Push potatoes aside

9. Scatter peppers and onion around

10. Drizzle veggies lightly with olive oil and a pinch of salt.

11. Return to oven and roast 25 minutes.

12. Add Broccoli 10–15 more minutes, until golden brown